Another recipe using baby food, this time we are using this lovely pouch from Piccolo! I’m really loving these for bumping up the vegetables in various meals. It makes cooking for a fussy eater who nibbles vegetables in a way you’d expect someone to attempt to eat their beloved puppy a whole lot easier.

This pizza was a hit with everyone and even Eloise liked it so it’s got to be good, right? We loved Piccolo pouches when Lily first started weaning, we love the unique flavours and even now at 20 months old she is partial to a fruity pouch or two for her pudding and what better way to jazz up a pizza than with a lovely healthy Mediterranean inspired pouch!


// Mini Pizza Bases or Tortilla Wraps
// Piccolo Sun-ripened Tomato & Red Pepper Pouch
// Grated Cheese ( I used Mozzarella and Cheddar)
// Whatever toppings you fancy!

// Squeeze the Piccolo pouch on the the pizza bases and spread evenly. 1 pouch is enough fir 4 mini bases but if for any reason you run out, you can bulk it out with passata or tomato puree.

// Add whatever toppings you wish.

// Cook at 180 degrees Celsius for 10 minutes or until base is cooked and the cheese is golden (or about 8 minutes in the oven if you’re using a wrap or about 5 minutes under the grill)

// Cut and leave to cool slightly before serving.


Mexican Cheese
Chicken or Quorn* (I add different spices to mix up the flavours a bit, a favourite is tikka Quorn*!)
Aubergine & Ricotta
Goat’s Cheese & Red Onion
Ham & Pineapple
Fajita Strips & Peppers
Minced Beef or Quorn*
Spinach & Feta
Mozzarella & Rocket
Cherry Tomatoes & Basil


Check out the series What My Toddler Ate Tuesday to see more of my food ideas!
*Quorn is only suitable after 9 months of age.

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