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Feed them right from the start

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our gift to you

Feed them right from the start


Chicken Based Mini Pizzas

Serves: 12|Prep: 25 minCook: 20 min

Gluten Free Nut Free Lunchbox Friendly

Serves: 12|Prep: 25 minCook: 20 min

When it comes to fussy eaters, after veggies, protein is generally the hardest food group. Starting with a food or texture children are already familiar with helps. This was the inspiration behind the Wholesome Child chicken-based mini pizzas. Most children are willing to try ‘pizza’ and in this case don’t realise that the base is actually a protein packed hit!

Ingredients

Method


FOR THE BASES
500 g chicken mince
2 cups (200 g) grated mozzarella cheese
1 egg
1 tbs dried oregano leaves
1 tsp sea salt
¼ tsp pepper


FOR THE BROCCOLI & SPINACH PESTO
½ head of broccoli, stalk removed
100g baby spinach leaves
1 bunch basil leaves
1 cup (60g) finely grated parmesan cheese
1 small garlic clove, minced
½ cup olive oil


FOR THE TOMATO SAUCE
1 cup tomato passata
1 garlic clove, minced
1 medium-sized zucchini, trimmed and chopped
1 medium-sized carrot, peeled and chopped


Toppings of choice like mushrooms, pineapple, capsicum, halved baby tomatoes, baby bocconcini, basil, mozzarella …


Equipment
Blender
1. Preheat the oven to 180°C. Line a baking tray with baking paper.
2. Combine the chicken, mozzarella, egg, oregano, salt and pepper in a mixing bowl, squishing the mixture to break up the mozzarella. Roll into 12 balls.
3. Flatten a ball on the lined tray to form a 9cm circle. Repeat with remaining balls.
4. Bake for 12-15 mins, swapping the trays around half way through cooking. Remove from the oven.
5. Make the pesto by adding the broccoli, baby spinach, basil, parmesan, garlic and olive oil to a blender. Process until smooth, season with salt and pepper to taste.
6. Make the tomato sauce by adding the passata, garlic, zucchini and olive carrot to a blender. Process until smooth, season with salt and pepper to taste.
7. Spoon a tablespoon of sauce over each base, top with toppings of choice. Return to the oven for 5-8 mins until the cheese is bubbling and golden.

Tip:
The sauces make more than is needed for this recipe but double as wonderful, fast hidden veg pasta sauces. They also freeze well.

Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.


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