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How to create this recipe in your classroom:

  1. Two to three days before you make the pizza, have a class discussion about what toppings they would like to try. Have students pick two to three toppings from each category. We have provided a list of ideas below; however, students can also come up with their own list.
  2. Grocery shop before the day of your class.
  3. On your cooking day, divide students into cooking teams of about four to six.
  4. Provide topping bowls for each team to share. Suggested quantities are provided below.
  5. Provide the recipe to the class or print individual sheets for your students to follow.
  6. Have students follow the recipe and assist as needed.
  7. Cooked or uncooked, eat together.

Supplies:

  • Ingredients for pizzas (list below)
  • Recipe to put on board for students (PDF download)
  • Baking sheet - one per table group
  • Cutting board
  • Sharp knife
  • Toaster oven or oven
  • Utensils for serving and eating
  • Cloths, towels or paper towels

Ingredients:

  • English muffins - one per two students
  • Pizza sauce - ½ cup (125 mL) per 12 students
  • Assorted toppings

Topping ideas

Protein Foods:

Cheese (provide 1 cup of each cheese to every table group):

  • Mozzarella
  • Feta
  • Parmesan cheese
  • Cheddar cheese
  • Swiss cheese
  • Ricotta cheese

Meat and Plant Protein Foods (provide ½ cup of each choice to every table group):

  • Canned shrimp
  • Cooked ground beef
  • Cooked sliced chicken breast
  • Canned lentils, rinsed
  • Canned black beans, rinsed

Vegetables and Fruits (provide 1 cup of each choice to every table group):

  • Tomatoes
  • Onion
  • Broccoli
  • Corn
  • Zucchini
  • Bell peppers
  • Sun dried tomatoes
  • Spinach
  • Mushrooms

Flavour Boosters (provide 2 Tbsp of each choice to every table group):

  • Basil (dry or fresh)
  • Pitted olives
  • Oregano (dry or fresh)
  • Parsley (dry or fresh)
Mini Pizzas

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