Picturesque pizza

2 x English muffins

4 x 15ml spoons of passata

1 x pepper

2 x spring onions

2 x 15ml spoons sweetcorn (canned)

1 handful of basil leaves

60g reduced-fat Cheddar cheese

Bread knife, chopping board, 15ml spoon, table knife, sharp knife, kitchen scissors, grater, baking tray. 

1. Pre-heat the oven to 200C/gas mark 6.
2. Cut the two muffins in half and rest them on the chopping board.  These will be the pizza bases.
3. Add a 15ml spoon of sauce to each pizza base. Spread it evenly over the base with the table knife.
4. Use the scissors to cut the pepper into strips. Cut each strip into small pieces and arrange it over the four pizza bases.
5. Snip the spring onions into small pieces and add to the bases.
6. Add some sweetcorn to each.
7. Tear the basil leaves and arrange on top.
8. Sprinkle the cheese over the four pizzas.
9. Place the pizzas on the baking tray. Use oven gloves to place the baking tray in the oven.
10. Cook for a 7-10 minutes until the cheese bubbles and browns.
11. Remove from the oven using the oven gloves and serve.

• Reduce food waste: Use up any leftover vegetables such as sliced mushrooms, chopped cherry tomatoes, or sliced courgettes. 
• Vary your protein: Add tuna or slices of cooked ham or chicken. 
• Focus on fibre: Try different breads such, as slices of baguette, thins, pitta or crumpets. Choose a wholegrain variety to boost the fibre content of the dish. 
• Serving suggestion: Serve with a colourful side salad. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to gluten, use a gluten-free bread. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves two portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?