Saturday, January 16, 2010

Eat Your Homework Pizza

Nathaniel and Joshua made their own pizza for lunch which was part of their homework assignment for our homeschool cooking class. They promptly ate their homework!

This is a great Homeschool project that accomplishes two things -- teaching your children to cook and making lunch for them to eat. It is fun to let them pick their own ingredients, so encourage them to make something non-traditional and they will have the added satisfaction of creating a new recipe. Kids have great imaginations, so remind them they will have to eat what they make!


Below is a picture of Nathaniel's creation Spinach-bacon Pizza and the recipe follows:

Preheat oven to 425 degrees. (The crust was store bought).....brushed crust with olive oil and add a clove of fresh garlic (crushed), then add pizza sauce topp with fresh spinach leaves and then ground black pepper and Italian seasoning. Place a small handful of chopped fresh tomatoes on top of the spinach, then a thin layer of shredded mozzarella cheese. Add sweet onion slices, pepperoni, 2 strips of chopped, cooked bacon, and additional mozzarella cheese. Bake directly on the bottom oven rack for about 7 minutes, then move to top rack for an additional 3 minutes or until brown and bubbly. After it comes out of the oven, top with freshly-grated parmesan cheese.

Here is a picture of Joshua's Pizza called BLT Pizza and the recipe follows:

Preheat oven to 425 degrees. Brush pre-made crust with olive oil. Add 1-2 crushed garlic cloves and spread around. Add 1/4 c. chopped fresh tomatoes and sprinkle with Italian seasoning and freshly ground pepper. Cover tomatoes with 3 strips of chopped, cooked bacon, sweet onion slices and cover with finely grated mozzarella cheese. Bake directly on bottom rack of oven for 7 minutes or until crust is brown. Move to top rack of oven and continue baking until cheese is slightly brown and bubbly. While pizza is baking, mix 1 cup of spring greens with Ranch dressing. When pizza is done, top pizza with lettuce-ranch mixture and then freshly-grated parmesan cheese.

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