Pizza fingers

Serves:

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, crushed
• 1 x 440g tin tomatoes, crushed
• handful basil, chopped
• salt and pepper to taste
• 2 french sticks, cut lengthwise and into 10cm strips
• 4 slices soccerball-shaped ham, sliced into thin finger shapes
• ¼ fresh pineapple, chopped into very small pieces
• 250g packet mozzarella, sliced into thin finger slices

Method

Preheat grill to 180°C. Bring a saucepan to a low to medium heat and then add oil and garlic. Sauté for a moment, then add tomatoes, and basil and stir together. Season with salt and pepper to taste, take off the heat and set aside. Place bread fingers in rows onto a non-greased baking sheet and spoon a teaspoon of the tomato mixture onto each bread finger.

Top with a finger-sized piece of ham, pineapple, then a scattering of mozzarella.

Place the fingers under the grill for around 8 minutes until the cheese has melted.

Let rest for a few minutes and serve.

Serving Suggestions

Note

• These are great to wrap in foil and serve cold as well. I love cold pizza!
  I used a multigrain, seedy baguette because this recipe is a great way to get in a serve of whole grains into the family’s diet.
• I use an Organic mozzarella as it is a wonderful product.
• This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand