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Feed them right from the start

Chicken Based Mini Pizzas

Serves: 12|Prep: 25 minCook: 20 min

Gluten Free Nut Free Lunchbox Friendly

Serves: 12|Prep: 25 minCook: 20 min

When it comes to fussy eaters, after veggies, protein is generally the hardest food group. Starting with a food or texture children are already familiar with helps. This was the inspiration behind the Wholesome Child chicken-based mini pizzas. Most children are willing to try ‘pizza’ and in this case don’t realise that the base is actually a protein packed hit!



500 g chicken mince
2 cups (200 g) grated mozzarella cheese
1 egg
1 tbs dried oregano leaves
1 tsp sea salt
¼ tsp pepper

½ head of broccoli, stalk removed
100g baby spinach leaves
1 bunch basil leaves
1 cup (60g) finely grated parmesan cheese
1 small garlic clove, minced
½ cup olive oil

1 cup tomato passata
1 garlic clove, minced
1 medium-sized zucchini, trimmed and chopped
1 medium-sized carrot, peeled and chopped

Toppings of choice like mushrooms, pineapple, capsicum, halved baby tomatoes, baby bocconcini, basil, mozzarella …

1. Preheat the oven to 180°C. Line a baking tray with baking paper.
2. Combine the chicken, mozzarella, egg, oregano, salt and pepper in a mixing bowl, squishing the mixture to break up the mozzarella. Roll into 12 balls.
3. Flatten a ball on the lined tray to form a 9cm circle. Repeat with remaining balls.
4. Bake for 12-15 mins, swapping the trays around half way through cooking. Remove from the oven.
5. Make the pesto by adding the broccoli, baby spinach, basil, parmesan, garlic and olive oil to a blender. Process until smooth, season with salt and pepper to taste.
6. Make the tomato sauce by adding the passata, garlic, zucchini and olive carrot to a blender. Process until smooth, season with salt and pepper to taste.
7. Spoon a tablespoon of sauce over each base, top with toppings of choice. Return to the oven for 5-8 mins until the cheese is bubbling and golden.

The sauces make more than is needed for this recipe but double as wonderful, fast hidden veg pasta sauces. They also freeze well.

Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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