Let's Cook
Quick and easy pizzas
With your favourite topping combo
45 mins
Not Too Tricky
serves 4
About the recipe
In his debut book, Let’s Cook, Buddy shows us how to get creative with these quick and simple pizzas. Help little ones gain confidence in the kitchen by experimenting with different combinations of toppings and cheese until it’s just to their liking!
Recipe From
Ingredients
2 cloves of garlic
olive oil
1 x 400g tin of plum tomatoes
400g self-raising flour, plus extra for dusting
80g mozzarella cheese
optional: 4 higher-welfare chipolata sausages
4 handfuls of your favourite vegetables, such as peppers, cherry tomatoes, sweetcorn, broccoli, onion, black olives
Top Tip
Easy swaps
You can swap in vegetable oil for olive oil, if that’s what you’ve got, and Cheddar or red Leicester for mozzarella.
Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child. Getting kids excited about food, where it comes from and how to cook it, gives them a better chance of being healthier and happier in the long run. When cooking with kids, use your common sense to determine what jobs they can help you with, depending on their age and skill level. It’s always good to start small, with jobs such as mixing and measuring, then progress to elements of a recipe, then go on to slightly trickier techniques over time. The more they cook, the better they’ll get. Make sure you supervise them when using heat or sharp utensils like knives and box graters, and teach them about the importance of washing their hands before they start, and after handling raw meat and fish, as well as other basic hygiene rules. Most of all, have fun with it, and encourage them to give things a go.
Buddy's new show, Cooking Buddies, airs on CBBC and iPlayer in July 2024.
Method
- Peel and finely slice the garlic, then place in a pan on a medium heat with 1 tablespoon of olive oil and fry until golden.
- Scrunch in the tomatoes (or tip in and break up with a spoon as you go), simmer for 5 minutes, or until thickened slightly, then season to taste with sea salt and black pepper. Remove from the heat.
- Preheat the oven to 220°C/425°F/gas 7 and rub the inside of a 25cm x 35cm baking tray with olive oil.
- Tip the flour into a mixing bowl, add a pinch of salt, then make a well in the middle. Pour in 250ml of water, then use a fork to stir and bring in the flour from the outside to form a dough – when the dough starts to come together, dust your hands with flour and pat it into a ball.
- Knead on a flour-dusted surface for a few minutes, or until smooth and elastic. Divide the dough into 4, then roll and stretch the pieces into 20cm rounds or ovals.
- Spread each base generously with the tomato sauce and tear over the mozzarella. Squeeze the sausage meat (if using) out of the skins and tear over the pizzas, then prep and scatter over your chosen vegetable toppings.
- Drizzle lightly with olive oil, then cook on the top shelf of the oven for 10 minutes, or until golden and puffed up. Delicious served with a crunchy green salad.
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