Enjoy this fun recipe idea from our guest blogger, Registered Dietitian Sarah Remmer. Pizza is one of our favourite meals to make—the kids love it because it’s fun to eat, not to mention delicious, and I love it for the same reasons, but more-so because it’s easy to throw together at the last minute. I try to make pizza dough in bulk from scratch, which is easier than you think (this recipe is my favourite) and freeze the extras for busy nights. My four-year-old son, and even my two-year-old daughter, are getting old enough now that they can help by adding the sauce (I often get them to “paint” it on with a cooking brush) and adding their favourite toppings. I find that they are much more likely to eat the toppings off the pizza if they get to choose them and put them on by themselves—much like any other meal that they have a hand in making. There’s nothing worse than making a pizza from scratch, loaded with healthy toppings, only for your kids to remove them and only eat the crust—trust me, I’ve been there.
Because it’s summertime, we’ve been barbecuing our pizzas instead of using the oven for dinner, which gives it a crispy smoky flavour (and I love the grill marks), however we can only fit one pizza on the grill at a time, so we rarely have leftovers. That’s why I absolutely love this muffin-tin pizza roll recipe—it makes great leftovers that I can reheat for lunches and snacks in a pinch and are easy to pack in a cooler and bring with us to the lake nearby. These pizza rolls are easy to make, filling, nutritious and just as fun (or more) to eat as regular pizza. I usually puree the veggies right into the sauce like the recipe says, but if you chop them finely enough, you don’t have to.