Aim
To practice knife skills, including bridge and claw through making pitta bread pizzas.
Set Up
Working to 15 pupils, set up two benches with chopping boards, place a paper plate with a pitta bread at each station. Place the topping ingredients and sauce in bowls in the middle of each bench. Split the mozzarella so each child has a piece and place in the middle of the table.
Preperation
Pre-prepare the peppers (remove the seeds and white part). Split the peppers and the spring onions into sections (ensuring each child will have a piece each).
Make the tomato sauce.
Lesson
Children ready with hair tied back, hands washed and aprons on.
Start the lesson with some sensory exploration of olives and sundried tomatoes.
Each child writes their name on the edge of the paper plate. Explain to the children how the tomato sauce was made and get them to spread it onto their pitta bread, children can taste this as they do it.
Demonstrate to children how to safely prepare the different toppings, discussing the nutritional value of each. Explain that mozzarella comes from a buffalo and get children to try this as it may be unfamiliar.
Get children to prepare and add their desired toppings to the pitta pizzas, encouraging them to try them as they go along. Once complete either add the pizzas to a baking tray with the children’s initials next to it and cook until the cheese has melted and is golden, or cling film them so the children can bake them at home. End the lesson with a recap of the pitta pizzas vs a takeaway pizza- explain the nutritional and financial benefits.
