This may look like your everyday cheese pizza. Your little eater will happily scarf it down like their favorite cheese pizza. But its big secret is the cleverly disguised serving of veggies hidden in the sauce. We’ve had great success with “hidden veggie” recipes here at Whisked Foodie, and this one is no exception. It’s even been tested and approved by an anti-veggie three-year-old.
Yield: Makes 4 little kid slices or 1 big kid serving
Cook time: 15 minutes
1 tsp olive oil
1/4 cup diced onion
1/2 medium red bell pepper, diced
1/2 small zucchini, chopped
3-4 fresh basil leaves, finely chopped
1 tsp dried oregano
4 oz of your kiddo’s favorite tomato sauce (or make your own)
1/3 cup shredded mozzarella cheese
Preheat oven to 350˚. Heat oil in a skillet over medium high heat. Saute onion, red bell pepper, zucchini and herbs until squash is very soft, about 8 minutes.
Pour tomato sauce into a food processor or blender and carefully add warm veggies. Puree until very smooth, several minutes. Remove lid, scrape down sides and pulse to incorporate any tricky big chunks.
Spoon veggie sauce onto flatbread. Use the back of the spoon to spread an even layer, leaving about 1/4” of bare crust around the edges.
Sprinkle generously with shredded mozzarella cheese and bake on a foil-lined sheet about 6 minutes, until cheese is melted and edges are golden brown. For a crispy crust, remove from baking sheet and place directly on baking rack for an additional minute or two.
Cut into quarters and serve with a top secret smile.
Originally published for PK4 Media.