Serves: 4
Takes: 35 mins
Special diets: Vegetarian
Ingredients:
350g plain flour, plus extra for dusting
7g sachet fast action dried yeast
1 tbsp olive oil
2 tbsp 50% less salt & sugar ketchup
3 tbsp tomato purée
½ tsp mixed dried herbs
18 cherry tomatoes, halved
150g tin sweetcorn, drained
1 small red onion, sliced
220g pack Tesco Finest sweet mini peppers or 2 peppers, seeds removed and sliced
120g reduced-fat mozzarella, drained
salad leaves, to serve
Method:
1. Sift the flour into a large mixing bowl and sprinkle over the dried yeast. Pour in the oil and 200ml of warm water. Squeeze together with your hands to form a dough, adding 1-2 tbsp more water if needed.
2. Place on a floured surface and knead with your hands for 4-5mins until you have a smooth dough, asking a grown-up to help if your hands get tired.
3. Halve the dough and shape into 2 smaller balls by rolling between your palms. On a floured surface, use a rolling pin to roll each ball into bases that are about 30cm across the middle. Make slightly thicker edges by pushing the dough with your thumbs to create a raised edge for a crust. Next, line 2 baking sheets with baking paper and pop the pizza bases on top.
4. Ask a grown-up to preheat the oven to gas 8, 220°C, fan 200°C.
5. Mix the ketchup, tomato purée and mixed herbs in a small bowl to create a sauce, then spoon over the bases in an even layer. Top the pizzas with the cherry tomatoes, sweetcorn, onion and peppers to create a rainbow effect. Tear the mozzarella and divide between the pizzas.
6. Ask a grown-up to help put the pizzas in the oven and bake for 15-16 mins until the cheese and crusts are golden brown, swapping shelves around halfway through cooking.
7. Cut the pizzas into quarters. Serve with salad leaves.
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