Super quick individual pizzas

By Nicole Quince

My boys love these pizzas and they don’t even realize they are getting a full serve of vegies. I make a batch of the tomato sauce and then freeze it in little tubs. This sauce can then be used as a pizza base, over pasta, in spaghetti bolognese, on meatballs…there are so many uses for it. If your little ones aren’t that fussy then throw some extra vegies or chopped ham on it as well. I add grated zucchini and if you peel it first then it can look a lot like the cheese. Sneaky! For older kids, it’s a great experience to let them design their own pizzas and hopefully they are then more likely to get eaten up.

Ingredients

Small broccoli head cut down into florets
1 carrot chopped into pieces
1 zucchini chopped into pieces
1 tablespoon of olive oil
1 small red capsicum chopped into small pieces
1 small onion diced
1 clove of garlic diced
400g tin of diced tomatoes
Pita pockets (I like the wholemeal ones but any are fine)
Grated cheese
1/4 cup of fresh herbs like basil or parsley (optional)
Chopped ham or other pizza toppings (optional)

Method

Tomato Sauce

♥Steam or boil broccoli, carrot and zucchini until soft for about ten minutes
♥Pan fry capsicum, onion and garlic until soft, around 5 – 10 minutes
♥Put the tin of tomatoes along with the cooked broccoli, carrot, zucchini, capsicum, onion and garlic  into blender + any herbs (herbs are optional) and puree
♥Pour the tomato sauce into small tubs and freeze those that you don’t plan to use within a day or two

Pizzas

♥Heat oven to 180oC. Spread a tablespoon or two of the tomato sauce onto the top of each pita pocket
♥Sprinkle a little grated cheese over each pita pocket and add any other toppings as you like
♥Bake in oven for around 10 minutes or until cheese has melted and pita pocket is crisp on edges
♥Cut into 4 pieces and serve

Are you a pizza maker in your house? What is your favourite ingredient?