We thought we were fussy when we were kids and all we wanted were potato smileys and ketchup.
But now when the kids’ friends come over to play, we try to be armed for any eventuality. Gluten, dairy or sugar free? Plus, delicious and secretly healthy enough to please child and parent? It’s a minefield.
That’s why we love the concept of olive magazine’s sloppy joe pizzettes. They are fresh and tasty, easy to make and a good way to use up leftovers. Plus, the idea works with a wide variety of toppings to suit all tastes and diets. Here are some of our ideas!
1. The original sloppy joe: Top with leftover bolognaise, onion, pepper and a dash of chill oil.
2. Classic Margarita: Spread your pizzettes with fresh tomato sauce, small chunks of mozzarella and cherry tomatoes cut in half. Sweet and simple.
3. Retro, with a twist: Top with tomato sauce then pineapple and avocado for a fruity, old-school flavour! The creamy avocado means you don’t need cheese, so this is a good dairy free option.
4. The really easy one: Drizzle pesto (you can find dairy-free versions in most supermarkets) over your pizzettes then add halved cherry tomatoes and a sprinkle of cheese – skip this if you’re doing a dairy-free option.
5 The grown-up: Top tomato sauce with slices of olives.
These will all take no longer than 15-20 minutes in the oven (keep an eye on them and take them out when the dough is puffed and golden) – and in our experience, will be snapped up by hungry little ones in the blink of any eye.
Thank you for the inspo, olive magazine!
Words: Emma Wilson
Photography: olive magazine