Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate. Most kids 8 and up can make this independently

Garden Skillet Pizza

Using store bought pizza dough (look in the deli department) you ‘ll be eating this veggie filled cheesy, crispy pizza in minutes! Feel free to change the veggies to your favorites.

Ingredients for 6 servings:

2 bell peppers, sliced

½ head broccoli, florets removed

¼ small red onion, thinly sliced

1 cup cherry tomatoes

olive oil for drizzlings

salt

black pepper

All-purpose flour, for dusting

1 lb. pizza dough, at room temperature

1 cup low fat ricotta cheese

1 cup shredded mozzarella cheese

Directions:

1. Heat oven to 400°. On a large baking sheet, toss peppers, broccoli, onion, and cherry tomatoes with olive oil and season with salt and pepper.

2. Roast until tender and tomatoes are bursting, 18 to 20 minutes. Remove and increase oven temperature to 500°.

3. Meanwhile, brush an oven-proof skillet with olive oil.

4. On a floured work surface, use your hands to roll out dough until it’s the circumference of your skillet. Transfer to skillet and brush dough all over with olive oil.

5. Leaving a 1/2″ border for crust, dollop ricotta on dough and sprinkle with mozzarella.

6. Top with roasted vegetables and drizzle with olive oil. Sprinkle crust with salt.

7. Bake until crust is crispy and cheese is melted, about 12 minutes.

Copy the Story Link

Comments are not available on this story.