Cooking with Kids - Good For You Pizza & Brownies

Written by: Elena Marre

At, our recent NPN Moms in Business event, the delicious cooking demo with Elena Marre of The Kids' Table included a white pizza and you-would-never-know-but-you-love-that-there-are-vegetables-in-them vegan brownies! These MIB tested recipes are so easy, interactive, tasty, and ridiculously nutricious.  Test them out with your family!  Here is part 2.  Don't miss Part 1 - Snacks and Appetizers.

Dinner and dessert:

Pizza Dough and White Pizza Sauce  (Makes 1 14-inch pizza)

  • 2 1/4 tsp dry active yeast (one small envelope is generally 2 1/4 tsp.)
  • 1/2 cup warm water
  • 1/2 tsp sugar
  • 1/2 cup plus 2 T whole wheat flour
  • 1/2 cup plus 2 T all-purpose flour
  • 1 tsp salt
  • 1 T olive oil

For dough, combine yeast, warm water and sugar in your mixing bowl and whisk well. Let it sit until it begins to bubble (about 5 minutes). Add flours and stir with your wooden spoon until well combined. Add salt and olive oil and mix in with your hands. Turn dough out onto your work surface and knead until smooth, about 5 minutes. Return dough to mixing bowl, cover bowl with a damp towel or plastic wrap and let it rise until doubled in size, about 45 minutes to 1 hour. Knead a few more times before rolling it out.

For white sauce: In a medium sauce pan, melt the butter over medium heat. Add the minced garlic and saute until fragrant - about 1 minute. Add the flour and stir to make a paste, and cook for 2 minutes. Slowly whisk in the milk and salt and bring to a boil. Reduce heat and simmer until the sauce is thick.

White Pizza with Winter Greens  

  • 1 portion pizza dough (recipe above)
  • Cornmeal (for dusting)
  • 1 cup white sauce (recipe above)
  • 1 bunch rainbow chard
  • 1 T olive oil
  • salt, to taste
  • 8 oz shredded mozzarella cheese
  • 8 oz ricotta cheese
  • 1/2 cup grated parmesan cheese

Have your adult assistant preheat the oven to 400 degrees. Lightly sprinkle your work surface with cornmeal. Roll the ball of dough into a 14-inch circle - the dough should be about 1/8 of an inch thick. Fold edges of dough over to form a 1/2-inch crust. Use a fork to gently prick the dough so it doesn't puff up in the oven. Transfer crust to a nonstick baking sheet and have your adult assistant bake until it is firm and lightly browned, about 7-10 minutes. Let crusts cool until comfortable to handle.

While the crust is baking, prepare the rainbow chard. Rinse the chard until cold water and dry thoroughly. With the help of your adult assistant, tear the leaves into small strips (about 1/2 inch). Heat the oil over medium heat in a medium saute pan and cook the chard with the salt until it wilts - about 2 minutes.

Ask your adult assistant to transfer crusts to your work surface (in case crust is still hot). Spread the white sauce over the pizza. Spread the ricotta over the white sauce. Sprinkle the rainbow chard all over the pizza. Top with the mozzarella and parmesan cheeses. Have your adult helper place the pizza back in the oven and bake for 8-10 minutes, or until the cheese in melted and bubbly.

Vegan Brownies

  • 3/4 cup whole wheat flour
  • 1/2 cup sugar
  • 1/3 cup cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup applesauce*
  • 1 tsp vanilla
  • 1/2 cup semi-sweet vegan chocolate chips

Have your adult assistant preheat the oven to 350 degrees. Lightly grease an 8x8 inch baking pan. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt and whisk well. Add applesauce and vanilla and stir with a wooden spoon until well-combined. Stir in chocolate chips. Using a spatula, scrape batter into baking pan and have your adult assistant bake until center is just firm, about 20 minutes. Let cool completely and enjoy!

*Instead of applesauce, you can use roasted winter squash puree.

To roast squash, cut it in half lengthwise and scoop out seeds and pulp. Place cut side down on a baking sheet lined with parchment paper or foil and roast at 350 degrees until tender (about 25-35 minutes, depending on size of squash). Once cool enough to handle, scoop squash out of skin. Puree. If necessary, thin with a little water to get the consistency of applesauce.

Happy cooking!  Let us know what your little critics have to say...

Posted on November 13, 2011 at 7:15 PM