Pizza night!
Michelle Phetlhe | Tuesday March 15, 2022 06:00
No one likes to feel like they are slaving away in the kitchen. 2 ingredient Nutriday dough it still my biggest hack in the kitchen. It is easy on the pocket, easy to put together and the best part is that it doesn’t take up any time at all. The kids like takeout pizza and once in a while it’s ok go ba spoiler le go tsaa break ko kitchening.
However over the years I believe in food that comes out of the home kitchen more and more, so yes we can get takeaways once or twice a month but I like to replicate those same meals at home so that next time we eat out we can visit somewhere else that’s new.
Pizza night means that everyone gets to build their own pizza and it is always nice to watch how creative everyone becomes when assembling their own slices of goodness, or how safe others play it. My role is to make the dough and cut it up so there is enough for everyone to knead and roll out a base. Once I share the dough before the madness in the kitchen ensues, I cook and cut up all the different toppings that will be used. This depends as it’s either we go out of our way buy a whole variety of toppings or we make do with what is in the fridge to get rid of leftovers.
Every pizza has sauce and cheese on it, I believe these are the basic standard ingredients (margarita), everything else is a flex. I preheated the oven at 240 degrees to recreate a pizza oven as best as I could, and went about frying chicken, dicing ham and salami, cutting up pineapples and getting some onions fried.
My onion allergy of 6 years is one of most stressful things for me in the kitchen, onion is such an amazing add on to any food. I am still learning to live with no onion. Cake tins are great for oven-baked pizza, I discovered I had a couple of different sized ones and this allowed for everyone to get a perfectly sized pizza. Large, medium and small.
Making pizza with kids is easy, messy, and it won't ever go perfectly as planned but the rewards are worth the effort. Plus you get to make delicious homemade pizza memories with your kids (and the rest of the family, too). The hardest part about making pizza with kids is waiting for their creations to cool down enough to eat because as soon as their creations are out of the oven, they want to devour them. We would love to see your pizza night creations, so share your moments on the Chellzkitchen page.
INGREDIENTS
2 Cups Flour
4tsp Baking Powder
1 ½ Cups Nutriday Plain Yoghurt
1½ cups super-easy marinara sauce (or your favourite All Joy pasta sauce)
I block mozzarella grated or cut into cubes
1 block cheddar cheese, grated Toppings of your choice (sliced bell peppers, onions, mushrooms, olives, roasted red peppers; blanched broccoli or cauliflower florets; chopped artichokes, cooked bacon, cooked chicken; cooked and crumbled sausage; sliced pepperoni ham, salami; sun-dried tomatoes; etc.) Willow Creek olive oil Salt and freshly ground black pepper
INSTRUCTIONS
Preheat Oven at 240° Bring together Flour, Baking Powder and Nutriday Plain Yoghurt until well incorporated. Allow to rest. Butter cake tins and dust them with flour (As though you were baking) Prep your toppings while the oven preheats, and place them all in separate bowls on a counter or table within easy reach of each pizza maker.
Cut the ball of dough into 4 equal-size pieces. Give one piece of dough to each person and let them roll, stretch, or press it out to a 6- to 8-inch circle.
Try to avoid overworking the dough; encourage everyone to form their pieces into pizza-size circles and then get right to topping. Place two rounds of dough on each baking sheet and let each person top their pizzas however they like! No combination of ingredients is off limits (as long as there’s enough for everyone).
As a general rule, two or three spoonfuls of sauce is plenty for individual pizzas. As far as the other toppings go, however, there are no limits! (Just know that the crust might be flimsy and wet in the middle if you pile on too much. Encourage your fellow pizza makers to grab pinches or spoonfuls rather than handfuls of toppings.) Pro tip: Making pizza faces (see photo above) or other patterns with colourful toppings will prevent pizza makers from overloading their crusts.
Transfer the baking sheets to the oven. Bake the pizzas for 10 to 15 minutes, rotating them halfway through, until the crust is golden and the cheese begins to melt. Cut your pizza into 6 or 8 slices. Leftovers are great for brunch or school lunch boxes