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.
Monday 26th of March 2012
Their cousins sure enjoy homemade pizza night, also. Will try your idea to add different veggie toppings, instead of just eatting the veggies raw with dip. The lean pepperoni or Canadian bacon has been been a hit with our kiddos. Great pizza photos (:
Tuesday 27th of March 2012
Thanks so much sis! (:
Thursday 22nd of March 2012
I am such a fan of non traditional pizza! And this just fits the bill! Bacon and broccoli and cheddar....it doesn't get any better than this! : )
Thursday 22nd of March 2012
Thanks Anne! I find bacon makes everything better! (: