Super-easy fruit ice cream
Get kids eating more fruit with this simple gluten-free ice cream. Portions of mango, strawberries, banana and kiwi add up to two of their five-a-day
Rainbow pizzas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 plain pizza bases
- 6 tbsp passata
- 400g mixed red and yellow tomatoessliced
- 75g sprouting broccolistems finely sliced
- 8 green olivespitted and halved (optional)
- 150g mozzarellacherries (bocconcini)
- 2 tbsp fresh pesto
- handful fresh basilleaves, to serve
Nutrition: Per serving
- kcal534
- fat17g
- saturates6g
- carbs73g
- sugars8g
- fibre5g
- protein19g
- salt1.8g
Method
step 1
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.
step 2
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.
