BOOK JOAN

Upside Down Pizza

Screen shot 2017 05 15 at 12.21.42 pm

Joan Lunden

Food & Home / / July 28, 2014

Pizzafinal

If your kids are anything like my kids, they LOVE pizza! In fact, I think if you ask most kids, you'll find they wont say no to a good slice. I've found that a great way to get your kids involved in the kitchen is offering make-you-own-pizza night at home. It's also a way to introduce new colorful and nutritious foods to their repertoire. When we were testing my new healthy nonstick cookware, Twiztt by Joan Lunden, we came up with a really fun interactive recipe we called "Upside-Down Pizzas." For us, the recipe really took full advantage of our wonderful nonstick surface, but for the kids, they got to play chef and they loved that opportunity!

I love this Recipe because the simplicity and flexibility makes my entire family happy, and with four kids at the table, that can be tough to accomplish! We now keep premade pizza crusts around because it can be the answer to a picky eater any day of the week. It is SO easy and takes no time at all! We even sometimes make a night out of it and have a little “pizza bar” with bowls of pre-cut toppings for the kids to choose from, it’s an easy night of cooking for us and an added bonus that the kids get involved too!

Here's what you'll need:

A premade pizza crust: you can get this at the grocery store or even from your favorite pizza place in town
Your favorite sauce: tomato, pesto, alfredo
Your choice of cheese: mozzarella, cheddar, swiss, gorgonzola
Your toppings!: Here’s the fun part – you can use ANYTHING you have around in your kitchen for this, whatever your kids like on their pizza! Try to sneak some veggies in there! Some toppings you might want to consider are:
- Any proteins you have around: Diced cooked chicken or turkey, Pepperoni (pre sliced from your grocery store), Sausage (we love chicken sausage!), Bacon (from this morning’s breakfast?)
- Any chopped up vegetables (Fresh or Frozen!): Mushrooms, Bell peppers, Broccoli, Spinach, Olives, Onions, Peppers, Scallions

Here's how to do it:

Spread your sauce of choice onto a premade pizza crust and set aside.

Let your kids choose their toppings. (It helps to give them a small bowl to place them in) Remember, not too much or your pizza will get too heavy!

Using a Twiztt nonstick pan, turn the heat to medium, and add just a touch of any type of oil you have around, this is merely for taste and texture for the toppings to cook in. If you prefer to use none, that’s fine too.

Toss in your chosen toppings.

Let the toppings cook, allowing the veggies to soften and the pre-cooked proteins to heat through.
Spread out the veggies so they are evenly distributed around the pan.

Sprinkle your cheese over the toppings and wait a minute until it slightly melts.


Grown Ups!
Place your (already sauced) pizza crust, sauce side down, into the pan.

Using your hands, slightly press down on the crust into the pan.

After about 2 – 3 minutes take your plate and place it face down on top of the pan and very carefully, flip the pan over so the pizza ends up face-up on your plate! It’s ok if you make a little bit of a mess, we won’t tell!

If you choose, sprinkle some extra cheese on top and if your kids aren't opposed to "green things," some basil for garnish.

Enjoy!

Pizza3
Pizza4
Pizza5
Pizza6
Pizza7
Pizza8
Pizza9
Categories: Recipes
About The Author
Screen shot 2017 05 15 at 12.21.42 pm

Joan Lunden truly exemplifies today’s modern working woman. An award-winning journalist, bestselling author, motivational speaker, successful entrepreneur, one of America’s most recognized and trusted television personalities, this mom of seven continues to do it all. As host of Good Morning America for nearly two decades, Lunden brought insight to top issues for millions of Americans each day. The longest running host ever on early morning television, Lunden reported from 26 countries, covered 4 presidents and 5 Olympics and kept Americans up to date on how to care for their homes, their families and themselves.

comments powered by Disqus