Toddler Friendly Green Pizza
This is one of the best ways I found to serve my toddler greens, especially spinach. Make a nice pesto, then put in on the pizza or mix with pasta or just spread it on the slice of bread. I make my pizzas rectangular, because I’m not good with the roller – it is easier to just spread-press the dough into the shallow tray. I also make half with mozzarella here, and half with yellow cheese, because my toddler doesn’t like mozzarella cheese, but we adults prefer it.
This particular pesto is a nutritious bomb. I try to source organic ingredients, or grow my own greens and herbs for better taste and greater nutrient content. I forgot to mention that this pesto here is also vegan. Call me crazy, but I actually prefer the taste of Nutritional Yeast flakes to Parmesan cheese. It tastes cheesy and nutty at the same time and it’s full of B vitamins. Parmesan just stinks of dirty socks to me…but I eat very little dairy products, so my sense of smell is not used to strong cheese anymore. I used to eat Camembert and brie by the wheel and now I can’t stand the smell of it. So, lovers of stinky cheese can of course use stinky cheese here 🙂
This pizza is very basic (although very nutritious) with just pesto and cheese, but there is room for experiment. Cherry tomato halves or tomato rounds, paprika slices and roasted aubergine cubes would be good here.
I use my Kitchen Aid mixer to make the dough, but it is not necessary. Just knead the dough on the floured surface manually after all the ingredients are mixed, then pop it into the oiled bowl to raise.
Simple, nutritious and delicious pizza for picky eaters in your life.
- 500 g organic white spelt flour
- 320 ml / 1.13 cup lukewarm water
- 2 tbsp cooking oil. I use grapeseed.
- 2 tsp dry yeast
- 1/2 tsp sugar
- 1 pinch of salt
- 2-3 cups (packed) greens: spinach, basil, parsley
- 1/4 cup organic olive oil*. Refined.
- 1/4 cup pine nuts**
- 1/4 cup nutritional yeast flakes***
- 1 garlic cloves
- juice of one lime
- salt and pepper to taste
- Yellow cheese, mozzarella cheese, tomatoes, paprika, etc.
Add the yeast to the lukewarm water with 1/2 tsp sugar for 5 minutes.
Combine the flour and salt in a large mixing bowl of standing mixer. Make a well in the center and add the yeast and water and start to mix it with a dough hook.
Scrape the sides of a bowl as necessary to incorporate all the flour in. Add the oil and mix together until a dough ball forms. I recommend adding the oil along the sides of bowl, so the bowl will be slippery and covered in oil.
Cover the bowl with a clean kitchen towel and leave at a room temperature for 2-3 hours or until doubled in size. It can stand up to 5 hours.****
While the dough is resting and raising, put all the pesto ingredients in a food processor or blender and blitz into a smooth sauce. Keep the pesto in the fridge until it is required.
When you are ready to make the pizza (or pizzas if you are master roller) preheat the oven to 220°C.
Press the dough ball lightly to shape it into a rough circle or rectangle, then using a rolling pin dusted with flour roll the dough out to fit your tray.
Spread pesto on pizza base, top with toppings of choice and finish off with a layer of cheese. Bake it in the oven for 10-15 minutes until the crust is golden and cheese melted.
*do not use cold pressed, extra virgin olive oil here, because it will be heated. Use good quality refined olive oil here, or substitute with walnut oil.
**if you can't get hold of pine nuts, use walnuts or almonds. For nut free pesto, sunflower seeds taste good here.
***or Parmesan. I use Now nutritional flakes here.
****the dough can stand longer, up to 8 hours, if you are at work and prepping for dinner, BUT it will become sour, which is healthier, but it will loose its elasticity due to altered gluten state in sourdough and the pizza will be harder and less spongy. But it will still taste great!