Feeding kids can be hard. We’re not there yet, Edith eats pretty much anything we give her but I know that there will be a time when I have to get creative with the food I give her. We all eat with our eyes and kids are no different. Keeping things interesting for them is a great way to win them over. It’s also a great way to win over people like me who like to see things sorted by colour, I can’t be the only one who loves to see things organised!
The beauty of this pizza is you can use whatever vegetables you’ve got or what’s in season. Using the wrap as the base makes for a softer middle where the vegetables are and a crisp edge. No soggy base here the wrap absorbs any excess liquid beautifully. It’s a quick and simple dinner with the only work needed is to chop the veg.
This pizza would be great for a summer party or just for dinner. We really enjoyed it, so it’s not just for kids!
1 tortilla wrap
25g cheddar cheese, grated
125g mozzarella, finely sliced
Colourful vegetable toppings. I used – red onion, broccoli, green pepper, sweetcorn, orange pepper, cherry tomatoes. (Why not try spinach, red peppers, courgettes, aubergine, red cabbage, pineapple, radish or spring onions)
1 tbsp tomato puree/sauce
1. Preheat the oven to 220ºC/Gas 8. 2. Prepare your toppings into smaller bitesize chunks. Harder vegetables like broccoli will need to be pre-cooked beforehand. 3. Place your tortilla wrap onto a pizza tray (I got mine from a poundshop) and spread over the tomato puree. 4. Add your toppings in rows and keeping colours blocked together. 5. Sprinkle over the mozzarella and cheddar cheese. 6. Bake for 10 minutes, until the cheese has melted and the base is crisp.