Whatever the time of year, it´s always pizza time in my house. Pizza is a fast, relatively wholesome food to make, and gives my boys a perfect outlet for creativity in the kitchen. And make it they do, at least once a week, sometimes more. I often allow them freedom over what they put on their pizza, but I do retain control by setting the pizza rules: at least two vegetables, at least three colors, and no more than one type of cheese (though Bode always tries to trade an extra vegetable for the right to get a second type of cheese). When making pizza a staple in your house, make it easy, set up rules, allow for creativity, and keep in mind that kids love to dig their hands into the dough and the toppings; and, if you are short on time, lean on replacement options such as pita breads, tortillas or flatbreads. Come and cook with us!
One way I’ve made the pizza making experience even more interesting is by serving my summer pizza with cold toppings placed on fresh baked pizza dough. I simply make the base and bake it plain, until it is done. Then the boys spread it with pesto and fresh ingredients such as tomatoes, mozzarella di bufala and some torn basil. There are so many items you can add to a summer pizza that it’s never boring. Some recent additions that have made it to our summer pizza include zucchini, olives, capers, peppers, sauteed or raw mushrooms, and a fried egg (courtesy of my oldest’s imagination). The boys, who use the refrigerator as their pallette, have shown me that with a little imagination the options are endless. And, because summer pizza is basically a base of bread for an open faced Italian inspired sandwich, it is a great way to use up leftover meats such as ham, shredded chicken, meatballs, or even a little lamb (with some feta and tomatoes – delicious!).
So get those children busy using up what’s left in your refrigerator, allow them to experiment with what they find (and a few well placed rules), and let us know what you like on your summer pizza. Come and cook with us!