Cheese Pizza on Sourdough

I always love getting kids in the kitchen, and when I was given the chance to bring a touch of Home Ec to the little(r) ones at Summer Camp, I wanted to give them something they would have a fun time doing, would enjoy eating and actually participated in creating. Pizza making felt like a completely obvious choice, since even if I did the "grownup" work of baking the crust and shredding the cheese, they could have complete control over stirring together a simple sauce with hand-torn fresh herbs(and a secret flavour booster), as well as sprinkling the mozzarella onto the par-baked Herbed Sourdough Pizza Dough. 

In retrospect, I should have had the kids make two of these - not only did they all polish off a sizeable piece (and that was after lunch!), but the staff wanted a taste too! Even the children who, while making the sauce, adamantly declared that the basil and garlic "smelled yucky" wanted seconds... I would say that's a pretty ringing endorsement! Besides, who doesn't love stringy, melty, ooey gooey cheese, a crispy crust and even the little crispy bits on the edges? 

Cheese Pizza on Sourdough
Makes one sheet pan pizza, 16 slices

Sauce:
¾ cup plain tomato sauce
1 (6-oz) can tomato paste
1 tbsp tamari
¼ tsp garlic powder
¼ tsp onion powder
½ tsp oregano
3 tbsp minced fresh basil
½ tsp sugar

Pizza:
1 recipe Herbed Sourdough Pizza Dough, prepared for one thicker-crust pizza
300 g part-skim Mozzarella cheese

1.  Heat oven to 400°F
2. Combine all the "sauce" ingredients in a bowl and spread onto the par-baked crust.
3. Top with cheese and anything else you wish!
4. Bake for 10 minutes, until the cheese is bubbly and melted.

*NB: If you love the crispy cheese bits around the edges, you can broil the pizza for 2 minutes after baking.

Amount Per Serving
Calories: 170.2
Total Fat: 3.5 g
Cholesterol: 10.9 mg
Sodium: 247.2 mg
Total Carbs: 26.3 g
Dietary Fiber: 3.3 g
Protein: 9.4 g