While the art world may dominate a large corner of the creativity market, creative activities can be found in just about any aspect of life. And the kitchen is a great example of this. A couple days ago my daughter spotted the candy sprinkles that we used for her birthday cupcakes, and jumped up and down with enthusiasm to make cookies — the medium (in this case, sprinkles) inspired the following 1 1/2 hours of cookie making.
When I’m in the kitchen, she’s always involved in some way or another, from scooping granola into breakfast bowls to shucking corn. And this is great for her on many levels: she learns where her meals come from (and is now in the practice of encouraging everyone to thank her for her contributions to meals…she can be sassy!), she knows where everything lives in our kitchen, and she’s beginning to understand the properties of recipes and food. When we shuck corn, for example, she hands the cob off to me when she reaches the silk because it grosses her out. And when she pretends to make pancakes I hear her naming off the ingredients (“flour, baking powder, eggs…”).
Of all the things we make together, one of the best recipes for kid participation (in my life as a parent thus far) is pizza. Kids can roll the dough, sprinkle cheese, and choose their own toppings. And with that autonomy comes problem solving (figuring out how to roll out the dough to fit the pan or resolving an area of dough that has become too thin and breaks), exploration (working with pliable dough and experiencing the feeling of cheese as it falls from the hands), and creative thinking (making choices about what goes on the pizza). And the part of making pizza that’s especially creative is that you can easily improvise with the ingredients — one day it’s pineapple/olive and the next it’s feta/sausage/mushroom. One of my favorite food writers, New York Times columnist, Mark Bittman, is well known for improvising in the kitchen. I love his cookbooks, and always feel liberated from cooking conventions when he’s by my side.
While we’ve done this in our home kitchen, this would be a really fun activity to run in a preschool, afterschool program, or camp. Given that you have access to an oven, of course. I’ve made my own pizza dough, but excellent pre-made doughs are easily found in the fridge or freezer sections of many markets. If you happen to have a Trader Joe’s near you, they have three varieties, and they’re each $.99. In my not-enough-time-to-clean-the-house life, this is the no-brainer way to go. When we make pizza together, I always make a big pie for the family while she makes her own mini pie that she’s always very proud of.
- Set up your cooking area. With kids, anticipation is everything. Get out the rolling pins (if you have a mini rolling pin, this is the time to use it), clean your work surface, grab some flour for dusting, and gather your ingredients. Set up a station for yourself, and one for each child.
- Ingredients: Your favorite cheese (pre-shredded if you’re short on time. We make a mozzarella/feta combo.), pizza sauce, and your child’s favorite toppings. I like to put all the toppings in little bowls — cooking shows have obviously played a role in this!
- Create! Roll out the dough. If your child isn’t old enough for this step, give them some dough to play with and squeeze. At two years old, my daughter gets the idea of rolling, but I still jump in to help her shape it into something edible. Spoon on some tomato sauce, place toppings, and sprinkle on the cheese. Follow the directions on your dough package to see how long your pizza should cook.
- Eat. And enjoy the pride you see in your child’s face, as they enjoy their own homemade pizza.