Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Measuring cup
Oven mitts
Paring knife
Rolling pin
Stick blender
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Mix the flour, salt and yeast in a bowl. Add the water and oil, mix, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To shape the octopus
Divide the dough into 4 equal portions. On a lightly floured surface, roll out two portions into circles (each approx. 20 cm in diameter), place each on a baking tray lined with baking paper. Divide the two remaining portions into 8 pieces each, shape into rolls approx. 30 cm long. Attach 8 rolls to each circle of dough as wavy tentacles, press on gently.
Topping
Cut off four slices from one tomato and set aside. Cut the remainder of the tomatoes into pieces, place in a measuring cup along with the tomato puree and olive oil, puree with a handheld blender. Cut the sausages into approx. 5 mm slices. Cover the dough circles and tentacles with the tomato sauce. Place the sausage on the tentacles, press down gently. Arrange the mozzarella on the dough circles. Place two slices of tomato and sausage on each for eyes.
To bake
Approx. 15 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, bake the second pizza.
| Serve with: | Leaf salad |
|---|---|
| Tip: | Garnish the pizzas with torn basil. |
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