RAINBOW PIZZAS
Forget takeaway pizzas, encourage kids to eat a rainbow every day with this colourful recipe full of fresh flavours - guaranteed to please even fussy eaters
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course, Snack
Time 40m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put each pizza base on a baking sheet and spread each with half of the passata. Arrange the tomatoes on the top in rings or wedges of colour and add the broccoli and the olives, if using. Squish the mozzarella cherries (bocconcini) a little before dotting them over the pizzas, then drizzle 1 tbsp pesto over each.
- Bake for 15-20 mins or until the top is bubbling and just starting to brown a little. Scatter over the basil leaves before serving.
Nutrition Facts : Calories 534 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
PESTO RAINBOW PIZZA
This Veggie-Loaded Toddler Rainbow Pizza is a fun and colorful way to get even the pickiest toddlers to eat their veggies!
Provided by Michele Olivier
Time 15m
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Taking one half of an English muffin, spread roughly 2 tablespoons of pesto on top and then sprinkle with cheese. Taking the peppers, make a small rainbow or any design you would like on top of the cheese.
- Repeat with all of the English muffins.
- Place the topped English muffins onto a baking sheet, and bake for 8-10 minutes, then heat oven to broil and bake for an additional 3-5 minutes or until cheese is golden brown and bubbly.
RAINBOW PIZZA PI
A cute and colorful way to celebrate Pi Day (or any day, because pizza is always a good idea)! Soft, warm dough topped with a quick homemade pizza sauce, lots of melted cheese, and a rainbow of veggies - what more could you want? The personal size makes them perfect for a fun snack, or easy meal, and you can even freeze the extras to enjoy later :).
Provided by luxeandthelady
Categories Vegetable
Time 1h17m
Yield 8 Mini Pizzas, 8 serving(s)
Number Of Ingredients 25
Steps:
- You will need to gather a few tools before you begin: Number cookies cutters (stainless steel works best), cloud fondant or cookie cutters, olive oil spray, pizza stone or baking sheet, and all purpose flour.
- Heat a saucepan over medium low heat, and add the olive oil and garlic. Cook for 1 minute. Add the dried spices, tomato sauce, tomato paste, and salt, and bring to a simmer. Cook, stirring occasionally, for 10 minutes. Remove from the heat and stir in the fresh basil. Taste, and add honey if you would like the sauce a bit sweeter. Transfer to a heatproof container and place in the refrigerator until ready to use.
- Preheat the oven to 400°F. Remove the pizza dough from the refrigerator 30 minutes before baking to bring it to room temperature. .
- Use the number cookie cutters to cut either 3.14 out of the different colored veggies, or the Pi sequence. I ordered my numbers so that each row of veggies would be a different color, but you can also alternate the colors to your liking. A helpful tip is to use a towel to press down on the cookie cutters (it cushions your fingers for comfort). Feel free to swap out any of my veggies for one you prefer.
- To roast the potatoes, transfer the sweet potato and purple potato cutouts to a parchment lined baking sheet, toss with 1/2 tablespoon olive oil, and spread the numbers out. Bake for 7 minutes. Allow to cool while preparing the crust.
- Raise the oven temp to 425°F, and move your oven racks so you can bake on the lowest rack. Prep your pizza stone or baking sheet by dusting it lightly with flour (you may need to also grease a baking pan or use parchment paper to prevent sticking). .
- Divide the pizza dough into 8 equal sections and roll each into a ball (dusting your hands and the dough, with flour, as needed). Stretch the dough out with your hands and roll into a circle using a rolling pin until they are about 1/4 inch thick. Brush the top of each pizza with olive oil, and par bake for 5 minutes on the lowest rack in the oven.
- Spread 1 tablespoon of sauce onto the top of each pizza, and sprinkle with 3 tablespoons mozzarella cheese. Bake, on the lowest oven rack for 7 minutes.
- Arrange the number veggies on top of the pizza, and return to the over for 3-5 minutes more, or until the cheese is bubbling and the crust is beginning to darken slightly.
- While the pizza is cooling just enough to eat, you can make the cute clouds to add to the top. Use your cloud cutters to press the designs out of mozzarella slices (cut out little arms too if you would like with a sharp knife). I did 1-3 clouds per pizza, slightly overlapping a few of them.
- Use either the nori to cut the eyes and smile out for each cloud. To make it easier, you can draw the designs onto parchment paper, and cut them out to use as a template for the nori. Repeat this process to cut the Pi symbol out of the nori as well (making a template here is much easier as you can also size the shape to fit your pizzas and clouds). *A helpful tip is to fold the nori sheet a few times before cutting to save you time and make sure the eyes match.
- Place the faces onto the clouds (a toothpick dipped into a little water helps with this), give them each a Pi symbol to hold, place the clouds on top of your pizzas, and now you're ready to celebrate Pi Day!
RAINBOW KETO PIZZA RECIPE
This Rainbow Keto Pizza Recipe is not only beautiful from outside, but filled with veggies and healthiness, even your kids would approve. It is super yummy, delicious, scrumptious and magnificent all at the same time.
Provided by Zuzana
Categories Main dishes
Time 36m
Number Of Ingredients 7
Steps:
- Place a pot on the stove and switch on the medium heat
- Once the pot is heated, add shredded mozzarella and let it melt completely using spatula to mix from time to time
- When mozzarella has melted fully (check video), add almond meal and garlic powder and knead with spatula until both gets properly incorporated
- After you are satisfied with the dough, switch the heat off completely and add egg.
- Knead the egg into the dough to incorporate it fully with spatula
- Heat up the oven to 200C or 390F
- Either use the baking pan with Parchment paper or Pizza Stone Plate with a bit of oil.
- with your spatula spread the dough throughout the whole surface in either round or rectangular shape. Make sure the thickness of the crust is even
- Using fork, make tiny holes all over the Fathead crust for the dough to bake evenly (check video)
- Place it into the oven for 8 minutes
- Shread mozarella and cut chives into small pieces
- Separate tomatoes as per color into bowls and cut half slices placing each color into that particular bowl
- Once the pizza crust is baken, start with placing cheese into the middle
- From the middles start with the lighterst tomatoes spreading them evenly.
- Continue with orange, red tomatoes
- finish the outer layer with the darkest tomatoe slices
- if you still use chives (later) keep a bit of space at the outer layer for them
- Bake in the oven for another 8 minutes
- once baked, take it out from the oven and spread all of the chives onto the outer layer of the pizza
- Bon Appetit
Nutrition Facts : Calories 225 calories, Carbohydrate 7 grams carbohydrates, Fat 16 grams fat, Fiber 3 grams fiber, Protein 16 grams protein, ServingSize 1, Sugar 3 grams sugar
RAINBOW CAULIFLOWER CRUST PIZZA
Provided by Layla
Time 40m
Number Of Ingredients 15
Steps:
- Preheat oven to 500 degrees F.
- Remove the stems from the cauliflower and cut into chunks, Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don't have a food processor, you can use a cheese grater or chop it very finely.
- Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes (trust me don't rush this step!). After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as humanly possible.
- Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.
- Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. I cooked mine for approximately 15 minutes. After the crust is golden remove it from the oven and top with pizza sauce then cheese then the chopped veggies.
- Place the pizza back in the oven and bake for another 12-15 minutes.
RAINBOW PIZZA
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Toss the potatoes with 1 tablespoon of the oil, sprinkle with salt and pepper, and then spread out on one half of a baking sheet. Roast for 10 minutes. Meanwhile, toss the broccoli with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Remove the baking sheet from the oven and spread out the broccoli in an even layer on the other half of the baking sheet. Return to the oven and roast until the potatoes are cooked through and the broccoli is just tender, another 5 minutes. Let cool slightly. Reduce the oven temperature to 375 degrees F.
- Slice off the bottom third of the pizza crust to form a dome shape. Then, with a large biscuit cutter or pint glass, cut out the center of the dome, leaving a rainbow arc shape. Transfer the arc to a baking sheet. Cut 5 half-moon shapes from the scrap pieces of crust.
- In a medium bowl, stir together the ricotta, mozzarella and Parmesan, and season with a pinch of salt and pepper. Spread the cheese mixture over the rainbow crust and the half-moons. Starting from the outside edge of the rainbow, fan out the pepperoni slices in a single line. Fan the diced bell pepper in an even line beneath the pepperoni. Then add lines of the squash, roasted broccoli and roasted potatoes.
- Bake the pizza for 5 minutes, then add the half-moons to the bottom of each side of the rainbow to form clouds. Return to the oven and bake until the cheese and crusts are hot, about 10 minutes more. Serve immediately.
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- Place the crusts on a rimmed baking sheet. Bake for 2 minutes. Spread each crust with 2 tablespoons of the sauce and sprinkle evenly with the cheese. Working with the crusts horizontal to you, lay the salami matchsticks evenly in a thin row across the top of each pizza. Repeat with a thin row of sliced tomatoes, a row of diced pineapple, a row of broccoli florets and a row of blueberries. Return the pizzas to the oven and bake for an additional 6 minutes. Turn the oven to high broil and broil the tops for 1 minute to cook the vegetables. Cut into wedges and serve.
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RAINBOW PIZZA RECIPE - TABLESPOON.COM
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- Toss the potatoes with the tablespoon oil and arrange on a baking sheet. Season with salt and pepper and roast for 20 minutes.
- Roll the pizza crust out on a flat surface. Evenly spoon the pesto over the crust, in the shape of a rainbow.
RAINBOW VEGGIE FLATBREAD PIZZA RECIPE - RECIPES.NET
From recipes.net
- Layout both pieces of naan in a single layer on a large baking sheet. Divide pizza sauce between the two pieces of naan, and use a spoon to spread it over the top of the naan.
- Sprinkle the cheese on top of the pizza sauce. Then layer the veggies in a rainbow pattern on top of the cheese. Drizzle each pizza with a bit of olive oil. Then sprinkle each pizza with the Italian seasonings.
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- Preheat oven and prepare baking pan. Preheat your oven to 350 degrees F. Line a 14" circular pizza pan or stone with parchment paper (or grease the pan).
- Make the sugar cookie crust dough. In a large bowl, make the dough for the sugar cookie crust. Beat together the butter (1/2 cup), sugar (3/4 cup), and egg for 2-3 minutes using an electric mixer until light and fluffy. Add the almond extract (1 teaspoon), baking powder (1/4 teaspoon), and kosher salt (1/4 teaspoon). Mix together until combined. Add the flour and mix until everything is just combined.
- Form and bake the sugar cookie crust. Place the dough in the center of the prepared circular pan. Place a piece of plastic wrap over it. Use your hands to press down on the dough and form a circle shape, leaving about 1/2" of room at the edge to allow for expansion. Peel the plastic wrap off and bake at 350 degrees F for about 15 minutes (longer for a more well-done crust). Allow to cool completely (I placed mine on a wire rack and stuck it in the fridge for a while to speed up the cooling process).
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- Preheat the oven to 180c. Place the tortilla onto a pizza tray or a baking tray. Mix the tomato puree and red pesto together in a bowl and then spread evenly onto the tortilla. Sprinkle the grated cheese on top and then add your vegetables of choice.
- Bake in the oven for 5-6 minutes until the sides of the tortilla are starting to crisp. Serve immediately.
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- Lay out both pieces of naan in a single layer on a large baking sheet. Divide pizza sauce between the two pieces of naan, and use a spoon to spread it over the top of the naan. Sprinkle the cheese on top of the pizza sauce. Then layer the veggies in a rainbow pattern on top of the cheese. Drizzle or mist each pizza with a bit of olive oil. (I like to use a Misto http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV.) Then sprinkle each pizza with the Italian seasonings.
- Bake for about 20 minutes, or until the veggies are cooked and the crust is slightly golden. Remove pizzas from oven, and sprinkle with optional toppings if desired. Slice and serve warm.
RAINBOW PIZZA - ARDO
From ardo.com
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- Cool down for about 5 minutes.Place the cauliflower rice in a kitchen towel & squeeze all the liquid out as much as possible.Combine the cauliflower rice with the eggs, garlic puree, grated hard cheese & seasoning.Stir until a dough texture forms & spread the mixture evenly out onto lightly greased baking paper or a pizza pan in the shape of a pizza crust.Bake for about 20-22 minutes on 180°C until golden & crispy.Tomato sauce:Sauté the shallots and add the sieved tomato pulp.
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