This post isn't so much a recipe as it is a really easy tip for feeding kids or pulling together a quick meal on a whim. We've made these for years now, since Lucy was a wee one. My girls, like most kids, are huge pizza lovers. Also, like most kids, they are incredibly picky eaters and we're lucky if we can get them to eat one vegetable and one fruit a day. And believe me, like most parents, we try like hell to introduce new foods and keep them on a balanced diet, yadda, yadda, yadda. But guess what? These little pizzas help mama keep her sanity on the whole food issue.
We always keep a stash of whole wheat or white pitas in the freezer, along with a jar of bottled pizza sauce. I take them out as needed; I broil the pitas a bit after rubbing them with olive oil and sprinkling with a bit of kosher salt to crisp them up. I usually take the sauce out of the freezer ahead of time to defrost on the counter or, if I forget, just put it in the microwave for a minute or so. After toasting the pitas, spread on some sauce and whatever toppings we can find in the fridge, pantry or leftover. The individual sizes are perfect for kids and my girls love 'decorating' their own pizzas. They love pepperoni, so I buy large bags of the lower fat turkey pepperoni. I often add fresh veggies to mine and feta if we have it. Leftover taco fillings with salsa as the sauce instead of tomato make great Mexican pizzas, as do fresh tomato slices and basil from the garden during the summer. Toss the toppings on and pop them in the oven. I often broil mine for just a few minutes if I'm in a hurry and, if not, bake on 350 degrees for about ten minutes. And I usually use a cookie sheet to bake our mini pizzas on, not a muffin tin, but it was already out on the counter and I was being lazy.
I love the simplicity of this for a quick lunch for the girls; kitchen shears cut up tiny slices perfect for little hands. These pizzas also make a delicious family dinner paired with a quick tossed salad.
We always keep a stash of whole wheat or white pitas in the freezer, along with a jar of bottled pizza sauce. I take them out as needed; I broil the pitas a bit after rubbing them with olive oil and sprinkling with a bit of kosher salt to crisp them up. I usually take the sauce out of the freezer ahead of time to defrost on the counter or, if I forget, just put it in the microwave for a minute or so. After toasting the pitas, spread on some sauce and whatever toppings we can find in the fridge, pantry or leftover. The individual sizes are perfect for kids and my girls love 'decorating' their own pizzas. They love pepperoni, so I buy large bags of the lower fat turkey pepperoni. I often add fresh veggies to mine and feta if we have it. Leftover taco fillings with salsa as the sauce instead of tomato make great Mexican pizzas, as do fresh tomato slices and basil from the garden during the summer. Toss the toppings on and pop them in the oven. I often broil mine for just a few minutes if I'm in a hurry and, if not, bake on 350 degrees for about ten minutes. And I usually use a cookie sheet to bake our mini pizzas on, not a muffin tin, but it was already out on the counter and I was being lazy.I love the simplicity of this for a quick lunch for the girls; kitchen shears cut up tiny slices perfect for little hands. These pizzas also make a delicious family dinner paired with a quick tossed salad.