Topping a favorite like pizza with seasonal vegetables is a great way to encourage kids to try new foods. Whole wheat pizza dough is often available in the refrigerated section of grocery stores. You may also find an Italian restaurant that sells their dough, or try making your own! This recipe comes to us from Jory of Teeny Tiny Foodie.
Food for Thought: Unlike most summer veggies, those harvested in the fall are tough so they can survive cold weather! That’s why we cook them before topping our pizza!
Adult: Heat the oven to 450° F.
Together: Chop the florets and stems of the cauliflower. Remove the ribs from the collard greens and slice into 1/4 inch strips. Smash the garlic cloves or chop the garlic scapes. Slice the mozzarella cheese.
Adult: Heat olive oil and red pepper flakes in a large pan for around 15 seconds.
Together: Add the cauliflower, garlic and a couple pinches of salt. Stir and sauté for around 7-8 minutes or until the cauliflower begins to brown, stirring occasionally, then transfer to a plate.
Together: Once it has cooled enough to touch, roughly chop the mixture.
Together: Into the same pan, add a bit more oil and sauté the collard greens with a pinch of salt for 2 minutes. Remove the greens to a different plate.
Together: On a pizza stone or large baking sheet, spread out the dough and bake it alone for 2 minutes. Remove the dough.
Kid: Drizzle dough with olive oil. Then top with the mozzarella. Spread the collard greens over the cheese and sprinkle the cauliflower and garlic mixture over top. Top with grated Romano cheese.
Adult: Bake for 13 minutes. Remove the pizza from the oven and let it sit for 1 minute.
Kid: Then, drizzle a bit more olive oil over top and add more grated cheese as desired.