Here in the Sneaky Veg household we absolutely love making homemade pizzas and it’s something the kids ask me to do on a weekly (or more) basis. I try and put it on the menu at least once a week because it’s lovely to get them involved in preparing their own meal and it’s also a great way to sneak lots of veggies into the sauce! I usually top my pizzas with my classic hidden vegetable sauce or a variation of it depending on what’s in the fridge. I nearly always have a few batches of this in the freezer.
When Sweetpea Pantry contacted me to ask if I’d like to work with them on some new recipes, and try out some of their healthier kids baking mixes I jumped at the chance. I decided to create a new recipe for tomato sauce, adding fresh tomatoes for variety and sun dried tomatoes for depth of flavour. The result was lovely and is one I know we’ll be making time and time again for our pizzas.
The two Rs loved the Sweetpea Pantry Playful Pizza Dough Mix too. I made the dough with Miss R in the afternoon before we went to get R from school. She loved helping and had a good go at kneading (see photo below) – as you can see from her expression she takes baking as seriously as her mum! Once it was time for tea both kids made a pizza – of varying shape – and decorated them with the sauce, mozzarella and a fair bit of oregano. After tea there wasn’t a scrap left over.
The dough is made with a mix of wholemeal and white flour, chia seeds and flaxseeds for added nutrition. It tasted amazing and I made some flatbreads with the leftover dough, which were also delicious.
Here’s how to make the sauce. To make the pizza dough, follow the instructions on the back of the packet.
1 x 400g tin of chopped tomatoes
10 sun dried tomatoes, finely chopped, or 4 tbsp sun dried tomato paste
1 tbsp olive oil
2 cloves of garlic, crushed
15 baby plum tomatoes, chopped
Juice of half a lemon
Dash of balsamic vinegar (optional)
1 tsp oregano
First blend together the chopped tomatoes and sun dried tomatoes.
Heat the olive oil in a small pan over a medium heat, add the garlic and lightly fry for one minute before adding all the other ingredients.
Cook for 10-15 minutes, or longer, until the sauce has thickened. You could blend it again at the end – I didn’t and was delighted that R ate all the pieces of tomato. Miss R picked hers out.
Spread over your pizza dough with the back of a spoon. Top with torn up pieces of mozzarella cheese and oregano – or your favourite toppings.
Makes enough for four pizzas. If this is too much, halve the quantities or freeze the leftovers for use another time. This is also lovely as a pasta sauce.
Disclaimer: I was sent these products to review by Sweetpea Pantry and received no other payment for this post.
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