Mini Vegetable Pizzas
Colorful and healthy mini pizzas made on a whole-wheat base. Topped with a hidden-veggie tomato sauce and finely diced peppers and zucchini, these are perfect for little hands to hold.
Ingredients
- 2 pieces Whole-Wheat Mini Pitas
- 2 tablespoons Low-Sodium Tomato Sauce
- 0.25 cup Shredded Mozzarella Cheese
- 2 tablespoons Red Bell Pepper
- 2 tablespoons Zucchini
- 1 pinch Dried Oregano
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Prepare the vegetables: Finely dice the bell pepper and grate the zucchini. Safety Step: Ensure the pieces are very small (about 0.5cm) so they soften completely in the oven.
- Place the whole-wheat mini pitas or halved English muffins on the baking sheet.
- Spread a tablespoon of low-sodium tomato sauce evenly over each base.
- Sprinkle a tiny pinch of dried oregano over the sauce for an authentic pizza aroma.
- Distribute the diced peppers and grated zucchini over the sauce.
- Top each mini pizza with a generous sprinkle of shredded mozzarella cheese.
- Bake for 8-10 minutes, or until the cheese is melted and bubbling and the edges of the bread are lightly toasted.
- Safety Step: Allow the pizzas to cool for at least 5 minutes. The cheese and sauce can hold a lot of heat and cause burns.
- Cut each mini pizza into quarters (small triangles) to make them easier for your toddler to bite and chew.
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