Kid-Friendly: Quick Pizzettas

These pizzettas are easy and quick to prepare, and are a sure hit with my daughter. For a crust, you can use slices of any kind of bread you have. For a cheese, hard cheeses that melt nicely are preferred, like Gruyere. I personally like yellow Balkan cheeses like Kashkeval (Bulgarian) and Kefalograveira (Greek), which you can obtain from Middle Eastern and Balkan grocery stores. For toppings, mushrooms, bell peppers, pitted and halved kalamata olives, and grape tomatoes go well. You can add coarsely chopped garlic if you wish. Bake at 400-425 F for about 10-12 min, until the cheese starts to brown. Top with baby arugula if you like.

Pizzettas with Kashkeval cheese on whole wheat sourdough, topped with bell peppers, mushrooms, kalamata olives, garlic, and baby arugula.

Hint: If using mushrooms, don't chop them too small and don't bake for too long, or their water will seep out and make the bread soggy.

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