Garden Tomato & Zucchini Pizzette

What your child practised

• Kneading dough by hand
• Shaping dough by hand
• Slicing zucchini into ribbons
• Halving cherry tomatoes with a knife
• Measuring with cups and spoons

Ingredients makes 8–14 portions

• 2–3 cups self-rising flour (or all-purpose flour + 1.5 tsp baking powder and 1/4 tsp salt)
• 1 1/2–2 cups plain Greek yogurt (full fat)
• 1–1 1/2 cups pizza sauce
• 1–2 zucchini
• 1–1 1/2 cups cherry tomatoes
• 1 1/2–2 cups shredded mozzarella
• 2–3 Tbsp olive oil
• 1 tsp dried oregano
• 1–1.5 quarts orange juice
• 1–1.5 litres sparkling water
• 1 tsp salt

How it is made

1. Mix the flour and yogurt into a soft dough, then knead 2–3 minutes.
2. Pat a personal 5-inch round onto parchment using your palms.
3. Top with sauce, zucchini ribbons, tomato halves and cheese.
4. An adult bakes at 425°F for 10–12 minutes until golden and bubbling.
5. While the pizzette bake, pour orange juice into your cup and top with sparkling water. Finish the pizzas with olive oil and oregano.