A nutritious and delicious way to sneak vegetables into your child’s meals

Cook Time:

15-20 minutes

Quick & Easy

Perfect for busy days

Cooking Method:

pan-frying and oven baking

INGREDIENTS:

• 1 Potato
• 1 Zucchini (Courgette)
• 1 Carrot
• some Chopped parsley
• to taste Salt (+12m)
• to taste Black pepper(+12m)
• to taste Paprika(+12m)
• 3 Eggs
• some Milk (as a cream substitute)
• some Olive oil
• some Tomato sauce
• some Mozzarella cheese

INSTRUCTIONS:

1. Grate one potato, one zucchini, and one carrot using a coarse grater.
2. Add chopped parsley to the grated vegetables.
3. Season with salt, black pepper, cumin, paprika, and garlic powder (amounts to taste).
4. Crack 3 eggs into the vegetable mixture.
5. Pour in some milk (used as a cream substitute).
6. Mix all ingredients thoroughly with a fork until well combined.
7. Heat a pan with some olive oil.
8. Pour the vegetable mixture into the hot pan, spreading it evenly to form a round base.
9. Cover the pan and cook for approximately 3 minutes on each side until the base is firm and lightly browned.
10. Transfer the cooked vegetable base to a baking sheet lined with parchment paper.
11. Spread a layer of tomato sauce over the cooked base.
12. Grate or place a generous layer of Milka Mozzarella cheese on top of the tomato sauce.
13. Sprinkle with oregano (or za’atar).
14. Bake in the oven until the cheese is melted and bubbly, which takes about 10 minutes.
15. Slice the vegetable pizza and serve it hot.

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