When it comes to kids and pizza, all is usually well and good. Tell my kids it’s “Make-Your-Own-Pizza Night” and things get even rosier. However, when you throw a dietitian mom into the mix, things get a little muddy. My kids like pepperoni pizza best. I would prefer they eat their pie topped with veggies and a little lean meat. Enter bacon (while not exactly a lean meat, a few crumbles go a long way.) Things are again rose-colored, or in this case, red pizza sauce colored.
This crust recipe is so easy, my 4 year old does the mixing while my 7 year old does the measuring. (I supervise.) The crust turns out chewy, yet crispy, just the way we like it. The addition of a little aged Cheddar cheese to the crust gives it a rich, earthy (almost yeasty) flavor I love – without the addition of yeast, which would complicate the crust making process for kids. (I’ve adapted the crust recipe from this Gold Medal Flour recipe.)
I let the kids pick their own veggie toppings – since they have freedom to choose, they are happy to sprinkle broccoli, carrots, corn and/or olives. Then we sprinkle a little bacon on top. And voilà, cheese, bacon and veggie topped pizzettes! My kids actually eat the toppings first.