Pizza Fiesta

Pizza Fiesta

Pizza Fiesta

Allergens: gluten, milk

Ingredients (serves 24 children)

1/2 level tbsp sugar

7g dried yeast

325mls luke warm water

500g strong white bread flour (contains gluten)

1/4 tsp salt

500ml 7 vegetable tomato sauce made from:

  • Olive oil
  • 1 onion
  • 2 carrots
  • 1 clove garlic
  • 75g peppers
  • 50g courgette
  • 50g aubergine
  • 400g tomatoes, chopped

240g cheddar cheese (contains milk)

Favourite raw vegetables i.e. salad tomato, cucumber sticks, carrot sticks, lettuce


To make the 7 vegetable sauce

  1. Heat the oil in a large, non-stick saucepan and gently cook the onion until soft
  2. Put all the vegetables and seasoning in a slow cooker and cook for 2 hours on a low heat until the carrots are soft
  3. Blend the mixture to form a thick sauce


To make the pizza base

  1. Mix the sugar, yeast and luke warm water with a fork and leave to stand for a few minutes.  Watch for the bubbles of carbon dioxide form on the top of the mixture called fermentation; this is what makes the bread rise
  2. In a large bowl mix the flour and the salt, making a well in the middle to pour in the yeast liquid
  3. Bring all together at first with the fork and then with clean hands.
  4. Take it out of the bowl and onto a floured surface. Knead the dough for 10 minutes until you have a ball of springy soft dough
  5. Place the dough in a lightly oiled, clean bowl, cover with cling film and leave in a warm place for at least 15 minutes
  6. Separate into quarters and roll out into thin pizza bases
  7. Add toppings; 7 vegetable sauce, cheddar cheese. Pizzas can be frozen at this point
  8. Cook in a preheated oven at 220° for 10 minutes (or from frozen cook at 200° for 30 minutes)
  9. Wash, peel, chop and present a lovely selection of vegetables

Invite the children to help; 1 adult to 2 children if chopping is involved, mixing and washing skills are also needed.

Please use “the bridge” method when teaching children to chop vegetables.

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