Serves 4No gluten, dairy, soy, egg or nuts 1 cup butternut squash, peeled and diced1 Tbsp oil (rice bran, olive or coconut)1 pack gluten-free pasta of choice (check it contains no dairy, soy, egg or nuts)1 tsp Dijon or wholegrain mustard¾ cup …
Avocado and Bacon Pizza
Avocados are a nutritional powerhouse and their creamy texture appeals to children of all ages. They are full of fibre to help energise and sustain busy youngsters. Plus they are also sugar-free, low in salt and a source of ‘good fat’ which is important for a healthy heart.
Eating avocados can also help your child’s body absorb more vital nutrients from other foods they consume. Avocados contain more potassium per 100 grams than a banana, and are a source of folate and antioxidants – that’s why they’re considered ‘nature’s superfood’. Try this delicious Avocado and Bacon Pizza recipe from New Zealand Avocado to get your kids in the kitchen!
Avocado and Bacon Pizza
Avocado and bacon go so well together on pizza, and this recipe is one that the kids will love to make and eat!
Makes 2 pizzas, enough to serve 3-4 people
Prep time: 20 minutes + 40 minutes rising time for the dough
Cook time: 12-15 minutes
Pizza base (makes 4 pizza bases)
1 cup (250ml) warm water
1 tablespoon active dried yeast
1 teaspoon sugar
450g high grade flour
1 tablespoon olive oil
1 teaspoon salt
1 x 400g can crushed or pureed tomatoes
1 red capsicum, sliced
2 cups grated mozzarella cheese
2 avocados, sliced
200g bacon, cut into pieces and fried
½ red onion, very thinly sliced
1. To make the pizza dough, put the warm water in a mixing bowl and add the yeast and sugar. Stir gently. Leave in a warm place until the yeast has dissolved and the mixture is frothy. Mix well.
2. Place the flour, olive oil and salt in a large mixing bowl. Add the yeast mixture and mix well to form a dough (note: there may be some left over flour in the bowl once you’ve formed the dough, this is fine). Knead the dough for 10 minutes until smooth and elastic, then place in an oiled bowl. Cover with a tea towel or clingfilm and place in a warm place to rise until doubled in bulk (about 40 minutes).
3. Once it has risen, knock back the dough and divide into 4 even pieces. This recipe uses 2 pizza bases so you can refrigerate or freeze the other 2 pieces of dough (wrapped well in clingfilm) to use at a later date. Alternatively you can cook all four pizzas, and just double the amount of toppings listed above!
4. Preheat oven to 230degC. If you have them, place two pizza stones on separate shelves in the oven to preheat. Alternatively preheat 2 oven trays. Get them really hot (this helps the bases crisp up on the bottom).
5. Lay each pizza base on a sheet of baking paper and roll them out to get a nice thin base. Spread tomato sauce over each base, leaving an edge for the crust. Sprinkle over mozzarella and arrange red capsicum and red onion on top. Carefully lift up the baking paper with the pizza on top and place on hot preheated stone or tray. Cook the pizza until the base is crisp and the cheese is melted and golden, about 12 minutes.
6. Take pizzas out of the oven and arrange slices of avocado and bacon on top. Slice and serve!
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