It all started with this big pot of beautiful, vibrant green basil. It sat in a sunny spot just inside the entrance of the local preschool that my son Luka attends. 

Now when I spy fresh basil that is fragrant and healthy like this plant, I immediately start to think about making either garlic scented pistou or pizza. So, with the support of the incredible team of preschool teachers and a group of enthusiastic four-year-olds, this basil plant became a key flavour feature on the Preschool Margherita Pizzas that we made today. 

Luka and his classmates helped roll out the dough.

Not only did I spend a lovely morning with my son and his classmates, this cooking activity encouraged further development of the children’s fine motor skills and provided an opportunity to discuss good hygiene (lots of vigorous hand washing was going on!). It also promoted teamwork, patience and sharing which can at times be challenging for little ones. 

Although the finished product may not be as perfect and polished as a pizzeria version or an image in a food magazine, I was so impressed by what the children made. Oh, and the aroma wafting across the playground as the pizzas baked in the preschool kitchen oven made everyone’s mouth water. If four-year-olds can make this recipe then even the most novice of home cooks can too. Have a go!



Pizza Dough – this will make 4 x 30cm thin crust pizzas

Ingredients
2 x 7 gram sachets of dried yeast
3 teaspoons sugar
3 teaspoons salt
1 tablespoon olive oil
500 grams 00  baker’s/pizza flour
300 mls warm water
semolina

Using a measuring jug, fill it up with 300 ml of warm water and add the yeast, sugar, salt, olive oil and stir gently to combine. Put the jug aside for 10 – 15 minutes until the contents become thick and frothy.

In a large bowl measure out the flour, make a well in the middle and pour in the yeast mixture once ready. Using your hands which should be very clean, mix the contents together, drawing the dry flour in from the sides. Add a little more water if needed.

Once you have a mass of dough, turn this out onto a clean bench lightly dusted with flour. Knead for a good 5 minutes until the dough becomes soft, but pliable and beautifully silky.

Lightly oil your original mixing bowl and pop the dough inside. Cover with a clean tea towel and place in a warm spot (I find the bench next to the oven works well) for 30 minutes until it has doubled in size. * I turn my oven on as soon as I start to make the pizza dough so that the area around the oven is warm. This helps the dough to rise. Now, move on to making the sauce.

Of course you can use a good quality bottled sauce, but I tend to think that if you are going to the trouble of making the base from scratch, then the sauce is a cinch.

Pizza Sauce Ingredients – this is enough for 4 large pizzas.

1 tablespoon olive oil
1 medium garlic clove crushed
1 x 400 gram tin of crushed or diced tomatoes
half a teaspoon dried Italian herbs or 1/4 teaspoon dried oregano and 1 heaped cup of shredded fresh basil leaves

Heat up the olive oil over a medium setting and add the garlic. Fry for a minute taking care not to let it burn. Add all the other ingredients. Bring to the boil, then immediately turn the heat to low and simmer for 20 minutes.

Back to the pizza dough…

Once your dough has risen, punch it down and then scoop it out onto your bench which has been sprinkled with semolina. Quickly knead the dough back into a plump, round shape and then cut it into four even pieces. Use your rolling pin to knead each piece into flat, thin circles to fit your pizza trays.

Lightly brush each tray with olive oil before placing the rolled out dough onto each one. Use the tips of your fingers to press the dough up against the rim of each pizza pan.

Spread each base with the home cooked pizza sauce and then add your favourite toppings. You can also sprinkle extra basil leaves on top of each pizza. For today’s preschool pizza activity, I asked the children to pick the basil leaves off the plant and pop it directly into the sauce that I had made and brought in from home. Sliced bocconcini cheese was also added but you can use shredded mozzarella too. 

Into a preheated oven at 200 degrees fan-forced or 220 degrees conventional for 10 – 12 minutes until cooked through and crispy around the edges.