Luke submitted an entry in a kid’s cooking contest this weekend through California Strawberries over Twitter. See the #KidsCookoff hashtag. The rules were that you could only use strawberries and four other ingredients and you had to Tweet a video or photo of the child making the dish. Luke was just not in the mood to be on video this weekend-he has a cold and is rather cranky, so I got him to pose for some pictures instead and they are so cute!
I purposefully didn’t Photoshop the magic marker off of his arm or the Cheetos stains out of his finger tips. Adorable!
My favorite kind of pizza is a Neapolitan, better known as a Margherita-just tomatoes, basil, and cheese. We thought a fruity version of this simple, yet scrumptious pizza would be a great summer meal.
You can use a store bought pizza dough or use your favorite homemade kind. Just separate it into four sections to make personal pizzettas, which is always more fun than one big pie.
I like to par-bake my pizza crusts for two to three minutes before I add the toppings. This way, you avoid a pizza crust that’s soggy and bends when you pick up a slice. Remember to always cook pizzas on a high temp, too. I like to use 450 to 500 degrees.
The strawberries get a caramelized, almost jam-flavored quality to them when they bake. It’s a great contrast to the gooey cheese, and clean spinach. You could sub in brie or fontina cheese for a richer flavor, or use traditional basil instead of the baby spinach. Just don’t forget a generous amount of pepper which will contrast in a lovely way with the berries.
I think Luke did a great job on his recipe!