Both my kids are picky when it comes to eating, which leaves me with very few choices to work with. I have tried a variety of options and often the lunchboxes come home untouched. On the brink of despair, I asked my kids what they would really like to eat? Their answer was, “Pizza!”. Of course!!
To accommodate my kids with their wish and to also keep nutritional values in mind, I tried several different options to come up with easy ways to make fresh pizzas on-the-go during our busy and hectic mornings.
I tried a selection of pizza shells and crusts, only to find out that Crispy Just Baked Naans work the best. It is the perfect size and texture that allows you to create almost any kind of pizza in minutes. (I got the naans from Walmart)
When using naans or any other already baked breads as pizza crust, it is very important to minimize your cooking time to prevent the crust from burning. To achieve the optimal result, always choose toppings that need the least amount of cooking. Use vegetables that you can normally eat raw. The other solution is to pre-cook the toppings before you place them on top of the crust so that you don’t need to bake the pizza for long.
These mini pizzas are not only an ideal lunch choice for kids, but also a fantastic meal option for a quick and healthy feast for any occasion, with no boundaries or any rules. The sky is your limit when picking your toppings and your style!
Here are a few of our favourite Mini Pizza ideas:
Kale & Blueberries Mini Pizza
- Tomato sauce (your choice)
- Cottage cheese (optional)
- Cheddar cheese
- Blueberries (Yes, blueberries. My kids love blueberries in their pizza! Go figure!)
For kids, I keep it minimal but you can add onions (very finely sliced), lettuce, tomatoes, basil, olives, pineapples, meats and any other topping you love. Once again, keep in mind that the naan used as a pizza shell is already cooked so make sure to slice and cut the toppings really fine to reduce overall baking time.
Bake in the oven at 300 degrees Fahrenheit for no more then 6-8 minutes (basically until the cheese melts)
Gourmet Style Mini Pizza with Eggplant
- 1 medium eggplant (thinly sliced lengthwise into thin strips)
- 1 small onion (thinly sliced)
- 1 small green pepper (thinly sliced)
- 1 small red or yellow pepper (or use both, thinly sliced)
- Fresh tomatoes (thinly sliced)
- Olive oil
- Salt and pepper to taste
- Feta cheese
Brush eggplants with some vegetable oil and pan fry it on medium heat until soft and golden brown.
Sauté sliced onions and peppers until a little soft. Put it aside.
Sauté green/red/yellow pepper until slightly soft.
Brush the top of the naan with olive oil and lay the onions, to cover the surface. Add eggplant and the rest of the vegetables on top and finish with fresh and really thinly sliced tomatoes. Add salt and pepper and feta cheese, bake for 6-8 minutes at 300 degrees Fahrenheit in the oven.
This is mainly for my husband and me; my kids are too cool to eat yucky stuff lol..
(I am sorry, none of my pictures turn out okay for eggplant recipe, I will add pictures next time I make this pizzas)
Mini Breakfast Pizza with Eggs
- Onions very finely sliced
- Tomatoes finely chopped
- One clove of garlic
- Salt and pepper
- Chili (optional)
- Potatoes very finely cubed (hash brown style)
- (you can determine the amount of ingredients based on how many pizzas your are preparing)
Sauté onions until cooked and lightly brown. Put it aside. Sauté tomatoes with garlic and cilantro. Sauté potatoes if you wish to add them on your pizza. I would highly recommend trying this with potatoes because they add such a nice balanced flavour to the whole recipe.
Once all your toppings are sautéed and ready, spread some butter on top of the naan. Layer all the toppings evenly. Take a spoon full of potatoes and create a little wall in the middle of the naan where you are going to crack the egg. The “potato wall” will prevent the egg from running flat and over the edges of the naan. Broil the pizza in the oven on low setting until the eggs are cooked. This pizza idea is inspired by my very favourite Afghani way of eating eggs for break fast (sautéed onions, tomatoes, potatoes with lots of cilantro, topped with butter based sunny side up eggs and freshly baked breads. Yummy!)