Ingredients
- small bread baton
- squeeze of tomato puree
- squirt of tomato sauce
- handful of grated cheese
- scant slices of onion and pepper
- large knob of butter, soft
- small clove, or piece, of garlic
- couple of stems of parsley
Equipment
- Chopping board
- Dishcloth
- Teatowel
- Large tupperware
Method
Slice the baton in half so you now have two shorter batons. Slice one of these lengthways, as if to make into a sandwich. Slice the other into small discs although for ease, do not go all the way through meaning that the baton remains looking like a baton, but has small slices into it.
Crush the garlic into a paste. Pluck the parsley leaves from the stems and chop as finely as possible. Mix the parsley and the garlic with the butter and then, using the back of a teaspoon, spread the butter mix onto the slices of baton. Wrap in foil and pop in a hot oven for around 5-7 minutes until the butter has melted into the bread.
Slacken the tomato paste with a couple of teaspoons of water. Add tomato sauce and any other suitable flavourings, eg dried oregano, garlic powder, onion granules, smoked paprika, smoked salt. Splot (children hate me using this word!) a teaspoon of tomato mix onto each of the remaining baton pieces and spread it out. Pile grated cheese on top. Pop onion and pepper slices onto of that, and anything else suitable that you might have left over in the fridge. Cook in a hot oven until the cheese is melted and slightly brown. Eat straight away – cooked batons do not last as long as freshly made pizza dough.
Skills
- using a bread knife
- slicing part way through ingredients
- preparing and chopping parsely
- crushing garlic with a large knife
- being creative with palette by choosing flavours