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MY VERY OWN PIZZA



MY VERY OWN PIZZA
Number of Servings: single Total Preparation Time: less than 15 minutes
Actual Cooking Time: 15 to 30 minutes Source: "Now we're cooking"
Food Groups: Dairy, Vegetables, Grains, Protein
Meal Type: Lunch Entrée, Snack
Nutrition Content: Good Source of Calcium
Special Features: Quick to Prepare (under 30 minutes), Simple (6 or less ingredients) , Kids Love It, Kids Can Help Make It

Skills Developed:
Identify foods, Spread, Brown

Ingredients:

1 pizza crust per student (see suggestions below)
Prepared spaghetti or pizza sauce
Grated mozzarella, Monterey Jack, and/or cheddar cheese
Grated Parmesan cheese
Assorted toppings, such as sliced ripe olives, thinly sliced salami, chopped red or green bell peppers, chopped green onions, chopped parsley, quartered cherry tomatoes, thinly sliced zucchini or mushrooms, etc.

Preparation:

Set up a station with toppings in separate bowls so each student can create his or her own pizza.
Give each student a pizza crust. If you have chosen to use a variety of crusts, explain how the types of bread differ and from which cultures they originate.
Have each student spread his/her crust with sauce and layer with favorite toppings.
Place each pizza on a double-thickness of heavy foil and bake in toaster oven until cheese is melted and bubbly. (if using the cafeteria ovens, arrange the pizzas on foil-lined baking sheets and take to the cafeteria).
As children eat their pizza, ask whether anyone has ever made pizza before. Ask them to describe the way their pizza tastes. Would they use the same or different toppings the next time they make pizza?
Suggested pizza crusts:
Small flour or whole wheat tortillas, English muffins cut in half, Pita bread split in half horizontally, Bagels cut in half
French bread slices


Nutrient Information
Calories: 389
Total Fat: 22
Saturated Fat: 6
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 1401
Carbohydrates:
Protein:
Fiber:
Vitamin A:
Vitamin C:
Calcium: 390
Iron:

Cook's Notes:

Nutrition calculated 7/18/12