Rosemary Focaccia Bread Pizza

My 3 year old adores pizza. It doesn't matter what type of pizza it is, she loves it. We've been working on new things in the kitchen recently, and I decided that it was time for us to attempt our own pizza, adding a few things in that Mommy loves as well!

Here's my twist on the classic margarita pizza.

 - B

Prep Time: 10 minutes

Cook Time: 20 minutes

You will need the following kitchen gadgets:

1. Chef's Knife
2. Sheet Pan
3. Cutting Board
4. Roller
5. Metal Spoon
6. Wooden Spoon

Helpful Note: To save dishes, use the same knife for chopping as you will later use to cut and serve your pizza!

Ingredients

1. Rosemary Focaccia Bread Dough
2. Tomato Paste (6 oz can)
3. 20 leaves Spinach/6-7 leaves Basil
4. Fresh Mozzarella
5. 1/4 small white/purple onion
6. 1/4 cup white mushrooms
7. Flour

 

Preheat oven to 400 degrees. 


Place a small handful of flour on the cutting board. Place the dough on the cutting board and then turn the dough over to make sure both sides are coated to allow for easier rolling. 


Roll out dough to desired diameter (8-10"/20-25cm) and let rest. 


Julienne (a culinary knife cut in which the food item is cut into long thin strips, not unlike matchsticks.) your spinach, fresh mozzarella and onion, and dice (cubes with sides measuring approximately 0.5"/12mm) mushrooms.

In a small pan on medium, saute onions and mushrooms until onions are translucent. (Raw onions are definitely acceptable too, but I sauteed them so that my daughter could help.)

With your large spoon, even spread out the tomato paste onto pizza, adding your spinach, onions and mushrooms in your order of preference. Add cheese to top of pizza.

Bake pizza for 20 minutes and let stand for approximately 5. Cut up and serve!