Today’s meal was Homemade vegetarian pizza, a family favorite. I’m almost embarrassed to admit that we may have it as often as once a week.
I used to make my own crust from scratch, but have since become lazy with the discovery of naan bread at Costco. They are perfect for making pizzas and it’s always good to have on hand as they pair nicely with a salad or soup for a simple lunch.
Lil’ K is getting brave with the knife. After some practicing with me holding/guiding the knife, she wanted to do it by herself. So I helped her cut the first zucchini, then allowed her to slice the second one on her own. She’s still getting the hang of it, as some slices were thicker or thinner than ideal, I have no cause to complain since she managed to control the knife well enough as not to be dangerous and all of her precious fingers are still in tact.
I opted to slice the tomatoes myself, as that was a little harder to do. (The difficulty in which I have slicing tomatoes usually tells me when it’s time to sharpen the blade — and it’s time.)
After prepping the veggies, Lil’ K dressed the pizzas with sauce, mozzarella cheese, and all the fixings. She also brushed the extra zucchini with olive oil, gave it a dash of garlic salt and pepper, and roasted them. This is her favorite part of making pizza — the leftover zucchini!
Baked at 350º for 8-10 minutes. (Zucchini took a little longer.) Dinner was prepared much faster this time around and she found it satisfying to know that she did most of the work in the making of the meal.