A great way to get more vegetables in to your child's diet.
Provides Protein, Calcium, Beta Carotene, Vit. C & D, Prebiotics.
1 large shallot, finely chopped
1/2 small leek, thinly sliced
1 small carrot, peeled and grated
1 tsp olive oil
1 small clove garlic, crushed
3 tbsp. tomato paste
2 tbsp. ketchup
400 g chopped tomatoes
1 1/2 tsp sugar or honey
Salt and pepper
For the pizza crust you can use
1 English muffin, split in half or
Slices of white bread or
in our kitchen we use the small fajitas
30g Cheddar or mozzarella cheese, grated (option to mix both)
Put the vegetables in a large sauce pan with the oil and sauté them for 8 to 10 minutes until soft but not over cooked. Add the garlic and cook for 1 minute. Transfer to a blender or use a hand blender and purée on the sauce pan. Add the tomato paste, ketchup, tomatoes and sugar (or honey if using), and blend until smooth. Return to the pan and simmer, stirring occasionally, for about 20 minutes until thick. Season with salt and pepper then allow to cool slightly.
If using English muffins or sliced white bread, toast the muffin halves in the oven or toaster. Then spread 1 tbsp of sauce on each cut surface. Scatter over the cheese (have fun and create patterns).
If using fajitas (for a thin crust and crunchy pizza)- pre-heat oven to 350ºF. Place the fajitas on a not stick tray or pizza pan. spread about 3 to 4 tbsp of sauce on each fajita.
Heat in the oven for 3 to 5 minutes (for bread) to 10 minutes (for fajitas) until the cheese is melted and bubbling. Cool slightly then cut into finger or squares to serve. For older kids you can leave the muffin / bread / fajita whole or cut them in half.
Note: For the left over sauce, it freezes very well. Freeze in individual portions so they you can thaw it quickly. This also makes a delicious sauce for pasta.
Original recipe from Annabel Karmel Recipes.