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3-ingredient tomato and mozzarella easy pizzas recipe

3-ingredient tomato and mozzarella easy pizzas recipe

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Kids will love making these easy pizzas. They use a packet of pizza base mix and are topped with plum tomatoes and torn mozzarella for an easy snack or dinner. See method

  • Serves 4
  • 247 calories / serving
  • Vegetarian

Ingredients

  • 145g Tesco pizza base mix
  • 400g tin peeled plum tomatoes
  • 240g ball mozzarella, drained
If you don't have plum tomatoes, use a tin of chopped tomatoes instead

Each serving contains

  • Energy

    1030kj
    247kcal
    14%
  • Fat

    10g 14%
  • Saturates

    5g 25%
  • Sugars

    1g 1%
  • Salt

    0.6g 15%

of the reference intake
Carbohydrate 27.3g Protein 12.2g Fibre 2.5g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Empty the pizza base mix into a mixing bowl and stir in 100ml lukewarm water, following pack instructions. 
  2. Mix to a soft dough, then knead well on a lightly floured surface for 5 mins until smooth. 
  3. Divide the dough into 4 even pieces and roll each out into a circle about 16cm in diameter. 
  4. Place the 4 circles on a large greased baking sheet and leave to stand in a warm place for 10 mins to prove. 
  5. Meanwhile, empty the tin of tomatoes into a bowl. Season lightly, then mash the tomatoes with your hands until broken up. 
  6. After the proving time, spread 1 tbsp of tomato sauce onto each pizza base, leaving the edges empty (save any remaining tomato sauce in the fridge for another day). Evenly tear over the mozzarella. 
  7. Place in the preheated oven for around 12 mins until bubbling and golden.

See more Food ideas for kids

Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.

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