Keeping lunch time fun and interesting day after day can be quite the challenge.
Most days we resort to either left overs from the night before, a simple salad based sandwich or a snack plate of cheese, tomato and crackers.
Yesterday however I decided to tempt Grace into the kitchen and away from the steaming hot sandpit outside to cook an extra special lunch and we came up with these gorgeously golden ricotta and sweet potato pizzas.
These pizzas, although a lovely treat, are no way challenging to cook. Simply smother two pita bread with a lovely ricotta mix spiked with lemon, basil and parmesan, top with sweet potato ribbons and cheese and grill. Miss G. and I had the whipped up in less than 15 minutes.
I love making pizzas using pita bread pockets. Even after a quick grilling they remain tender and soft making them perfect for little ones, especially those new to baby led weaning.
Grace devoured her pieces of pizza along with a simple blueberry banana smoothie for lunch before returning to the sandpit.
To create your own easy peasy ricotta & sweet potato pizza simply…
Begin by preheating your grill to 200 degrees celsius (390F).
Place the ricotta, parmesan, lemon zest and basil into a small bowl and mix to combine. Set aside.
Use a vegetable peeler to slice very thin wafer pieces of sweet potato. Set aside.
Place the pita breads onto an oven tray lined with baking paper. Divide the ricotta mix between the pita breads and spread evenly.
Nestle the ribbons of sweet potato into the ricotta and top with grated cheese and basil leaves. Pop under the grill for 10 minutes or until the cheese is melted, the sweet potato is golden.
Allow to cool slightly before slicing into wedges. Enjoy x
ricotta & sweet potato pizza
INGREDIENTS
3/4 cup ricotta
zest of 1 lemon
2 tablespoons parmesan, grated
1 tablespoon basil leaves, thinly sliced plus extra to serve
1 small sweet potato
2 pita breads
3/4 cup tasty cheese, grated
METHOD
Preheat grill to 200 degrees celsius (390F). Place the ricotta, lemon zest, parmesan and basil into a small bowl and stir to combine. Set aside.
Use a vegetable peeler to slice very thin wafer pieces of sweet potato. Set aside.
Place the pita breads onto an oven tray lined with baking paper. Divide the ricotta mix between the pita breads and spread evenly. Nestle the ribbons of sweet potato into the ricotta, top with cheese and extra basil leaves. Pop under the preheated grill for 10 minutes or until golden and cooked. Enjoy.
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zucchini & ricotta pizza’s
tuna mediterranean vegetable pizza
sweet potato tuna patties
Firstly, your blog is amazing (and such a beautiful website – well done). I found out by accident when I typed in baby led weaning, to get some ideas for foods to feed my second daughter when I decided to go down this route with her, and it is now my ‘go to’ website for cooking for my kids. We love so many of your recipes and they are so simple and delicious. With this pizza recipe, do you think this would be OK to make in the morning (or night before) and send cold in my daughters lunchbox for kindy? Thank you in advance.