It’s been over two and a half years since E was born and I’ve had so many drafts started that never got published. Maybe one day I will. But right now I’m going to write about pizza.
We cook 5 or 6 nights out of 7, even though E goes to a daycare that feeds them 3 hot meals a day, cooked on premise. This was pretty important to us after being at his first daycare, where they catered in food that was processed and gross. All he ate was bread and crackers. Here he is served congee, fried rice, noodles, fresh fruit, soup… He doesn’t often end up eating a full dinner at home with us but we still make him a plate.
As he gets older I try to get him to help us make food. Last night we made pizza from scratch – Ryan brought home 2 balls of dough from work and I got topping ingredients. We had pepperoni and a veggie pizza. I’d made stuffed shells earlier this week and had a lot of leftover ricotta so I decided to make a white pizza.
Mince a bunch of garlic and heat it up in some olive oil until just softened. Spread it over the dough, top with ricotta cheese – just spread a thin layer on. Lightly salt this. You can also add some lemon zest to the ricotta. I used a mandolin to thinly slice some zucchini, then drizzled with a little olive oil and sprinkled Aleppo pepper on top. You can use regular chili pepper flakes, but I like to use Aleppo because it’s slightly smoky and sweet and doesn’t have a lot of heat, which is good for little man.
It only takes about 12 minutes in the oven to cook, and YOU DO NOT NEED A PIZZA STONE! Ryan’s crust is thin and chewy, and E gobbled up the white pizza with me.
It’s great the next morning too, with egg on top for breakfast. E enjoyed dipping his piece into it. I’ve had a hard time with getting him to eat eggs, so I’ll take it! He even took a bite of the pizza with egg on top.