Toddler treats

Toddler: a person who toddles, especially a young child learning to walk.

If you have (or have had) one, you’ll know that the definition hardly incorporates the complexities of said 'little person'.

The fundamental job of a toddler is to rule the universe.

One of the difficulties faced by Moms and Dads of toddlers is when it comes to eating. Toddlers are strongly independent, have uncompromising wills and thrive on being fussy about anything that doesn't fit into their agenda.

Ideas about nutrition are as complicated as clothing choices and sleeping patterns. So guiding them through the passage of life never gets easier. (A warning to parents with young children: All the small irritations turn into nuclear warfare once they reach the teenage years!)

Staying true to my blog, Homemade Heaven, I decided to go back a few years back in time to make something easy that is filled with hidden vegetables, yet is both informal and tasty enough to feed your two-year-old (and a few friends), just as I did with my grandson.

We have a winner here, not on the restaurant table, but right at home where you make the magic happen (or is that M-NET?).

This is my weekly submission to Freshly Blogged competition,

if you would like to vote for this recipe -

Click HERE

Ingredients

For the pizza base:
2 cups cooked Spekko Parboiled Long Grain Rice, cooled
3 leeks, washed and finely chopped
3 eggs
Butter
1 cup grated mozzarella cheese

For the pizza topping:
1.5 cups butternut, cut into 5mm cubed dice
1/2 tsp of thyme
1 tsp butter
1 can chopped peeled tomatoes, drained
Pinch of salt and a grind of black pepper
1/2 tsp vinegar
1 tsp sugar
1 can PnP solid tuna in brine
1.5 cups mozzarella cheese

Method

Chef's note:
Cook the rice first and allow to cool in a bowl.
Preheat your oven, with a greased baking tray, to 240 degrees Celsius.

For the pizza base:
Braise leeks in butter over medium heat in butter until soft.
Add all ingredients into one bowl and mix well.
Using a mould, place mixture on hot baking sheet, about 1.5 cm thick. Bake in the oven for 12 to 15 minutes, until cooked and golden. Remove from oven, but leave oven on.


For the pizza topping:
Cook butternut with thyme and butter until 'al dente'.
In another saucepan, simmer tomatoes with extra thyme, salt, vinegar and sugar until you have a smooth and thick sweet sauce. (You can use a masher to speed this process on.) Season with salt and black pepper to taste.

Remove the bases from the oven.
Start building your pizzas, on the same baking tray:
First a layer of tomato sauce; second a layer of butternut.
Sprinkle on some tuna.
Top with grated cheese.
Return to the oven for another 10 to 12 minutes, until cheese is melted and golden.
Allow to cool before serving to toddlers - this is not a precaution needed with teenagers!