Today HYPHEN program participants made Veggie Pizzas, this is one recipe that I borrowed from my church's youth group. I love making mini pizza's as it is a great opportunity to add veggies in secret ways. The recipe is split into three parts preparing the sauce, grilling veggies for the top and of course assembling the pizza. First, as the youth prepared the sauce I had them count how many veggies went into the process. This is one of my favorite combinations of pizza with Vegetables.
During the class our main take away was how to cut. We went over the basic knife skills, how to dice, slice and julienne vegetables. Practicing on the garlic, zucchini, onions and other veggies this gave everyone one an opportunity to cut. The hyphenates were so busy prepping they did not get overwhelmed by how many veggies we were using. We also spoke briefly about added salt as we prepared the sauce. We experimented with how much salt we thought was necessary by measuring out how much was a gram. They were surprise to learn a slight dash was enough to make the sauce delicious.
Making mini pizza's was also great because it had many steps that allowed all the youth to get involved. While one grated cheese others chopped and sauteed. I find in order to get a willing dish washer when working with 5-7 students its important to give them equal access to cooking. Another reason why I enjoy making mini pizza's is the ah moment: when we count how many vegetables we used and compare the flavor knowing we only used a slight dash of salt.
One thing that I insisted we do was alternated the wheat and plain english muffins as we baked the pizza. Before that the kids wanted to use different baking sheets but only a couple hyphenates remembered to request "plain English muffins". Everyone tasted both however, they couldn't even tell the difference... However "wheat" vs. "whole grain" is another blog.
Today HYPHEN program participants made Veggie Pizzas, this is one recipe that I borrowed from my church's youth group. I love making mini pizza's as it is a great opportunity to add veggies in secret ways. The recipe is split into three parts preparing the sauce, grilling veggies for the top and of course assembling the pizza. First, as the youth prepared the sauce I had them count how many veggies went into the process. This is one of my favorite combinations of pizza with Vegetables.
During the class our main take away was how to cut. We went over the basic knife skills, how to dice, slice and julienne vegetables. Practicing on the garlic, zucchini, onions and other veggies this gave everyone one an opportunity to cut. The hyphenates were so busy prepping they did not get overwhelmed by how many veggies we were using. We also spoke briefly about added salt as we prepared the sauce. We experimented with how much salt we thought was necessary by measuring out how much was a gram. They were surprise to learn a slight dash was enough to make the sauce delicious. 
Making mini pizza's was also great because it had many steps that allowed all the youth to get involved. While one grated cheese others chopped and sauteed. I find in order to get a willing dish washer when working with 5-7 students its important to give them equal access to cooking. Another reason why I enjoy making mini pizza's is the ah moment: when we count how many vegetables we used and compare the flavor knowing we only used a slight dash of salt.
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