Get our FREE step-by-step guide to making food your baby will love!

Homemade Cheese Pizza Recipe (Toddler Chef-Friendly)

RSS

This year, we celebrated toddler boss's 2nd birthday with a surprise pizza party at her school.  Pizza is her favorite food and we decided to turn the celebration into cooking class for her and her classmates. It was so much fun watching the tiny chefs assemble their creations and even take a few bites along the way...of course.

 

Toddler boss assembling her pizza in the custom apron that I designed for her (above).
Her finished product (below)


I kept the ingredients simple, just whole mini-pita bread rounds, naan, olive oil, bambini sauce and mozzarella.  If you want to get a little fancy, try a mix of mozzarella and provolone, which gives it a slight "pizzeria" taste.  If you've ever had NY pizza, then you'll know what I mean. If you haven't, then you should:-)

RECOMMENDED AGES: 12+ months for eating; 18+ months for cooking.  Click here to download our easy  baby food reference chart to keep track of what foods you can introduce to your baby and when.

SUGGESTED PAIRING: Try this out with your little one decked out in the Burpa Bib in Chic Chevron Hot Pink or Brightest Blue!

PREP TIME: 10 minutes

COOK TIME:
12 minutes

SERVINGS:  The measurements below are just for individual pizzas, with the exception of the sauce. You can leave the sauce in the refrigerator if you think you'll use it again in 2-3 days or store it in the freezer for later. I also use it as pasta sauce (another delicious post coming soon:-)

One pizza generally feeds toddler boss 1 meal. If you're making this for adults, plan on 2 pizzas per person.

INGREDIENTS

Bambini Sauce (makes 4-5 pizzas)

1 ½ teaspoons of extra virgin olive oil

½ cup diced sweet onions

1 teaspoon dried sweet basil

½ teaspoon dried thyme

½ teaspoon sea salt

1 14.5 oz can crushed or diced fire-roasted tomatoes (preferred brand: Muir Glen Organic)

1 ½ tablespoons agave nectar

Toppings

½ cup shredded organic mozzarella cheese

Crust

1 mini-whole wheat pita round

½ teaspoon olive oil 

DIRECTIONS

Pre-heat oven to 450 if using a pizza stone (my preference).  If you're not using a pizza stone, preheat to 400 and line a baking sheet with aluminum foil.

To make the sauce:

1.  Add olive oil, onions and seasonings to a medium sauté pan and and cook until onions are soft and translucent (about 5 mins).
2.  Add tomatoes and agave nectar and cook for about 4 minutes.
3.  Remove from heat, transfer to blender or food processor and puree until smooth.
4.  Pour the sauce into a small bowl and set aside.

    To assemble and cook the pizza:

      1.  Lay the pita on the pizza stone or baking sheet with the flat side down and brush with olive oil
      2.  Spoon 1 1/2 tablespoons of sauce on the pita so that it has a nice, even coating. 
      3.  Spread the cheese evenly on the crust, starting with the outer edges and working your way inward.
      4.  Bake for 10 minutes on the stone or up to 12 minutes on the baking sheet until the cheese around the edges is a nice golden brown.
      5.  Remove from oven and let cool for about 10 minutes.
      6.  Use a pizza cutter to cut into small pieces.

        Copyright 2014, Chow Baby! a delicious division of BambiniWare, LLC. All Rights Reserved.
         

         

        Riche Holmes GrantHey Haute Mamas! I'm Riche Holmes Grant, a modern mom + mompreneur who designs smart + stylish products that make your mommy gig easier. 

        When I'm not busy taking orders from my toddler boss, I'm contributing to MarthaStewart.com or in the kitchen whipping up delicious baby + toddler gourmet creations in my BambiniWare Apronini.

        Get my FREE book on How to Make the Best Food for Your Baby here!

        I live in the Washington, DC area with my husband and daughter. Follow our adventures on Instagram via @BambiniWare!



         

         

        Previous Post Next Post

        • Riche Holmes Grant
        Comments 0
        Leave a comment
        Your Name:*
        Email Address:*
        Message: *

        Please note: comments must be approved before they are published.

        * Required Fields