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.
Bacon & Broccoli Pizzettes
- Yield: 6 mini pizzas 1x
- 1 cup all-purpose flour
- 1/3 cup whole wheat flour
- 1/2 cup shredded white Cheddar cheese (I used Cabot Seriously Sharp)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 tablespoons olive or canola oil
- 1/2 cup low-fat milk
- 6 tablespoons pizza sauce (from 8 oz can) I used Muir Glen Organic, which is lower in salt
- 1 cup broccoli, cooked until nearly tender
- 3 ounces mozzarella cheese, shredded (about 3/4 cup)
- 3 slices bacon in microwave until crispy, crumbled
- Cornmeal for dusting pan
- Heat oven to 425 degrees. Dust 2 baking sheets heavily with cornmeal.
- Stir flours, cheese, baking powder, salt, oil and milk in medium bowl until a soft dough forms. Divide dough into 6 parts. Press each part into a 5- or 6-inch circle on cookie sheet. (If dough is too difficult to work with, refrigerate for about 30 minutes.) Pinch edge to form a rim.
- Spread scant 1 tablespoon pizza sauce over dough. Top with broccoli and sprinkle evenly with cheese. (Don’t add bacon before baking to avoid potentially burnt bacon.)
- Bake 11-15 minutes or until crust is golden brown and cheese is melted. Top with bacon.