Students at Mickle and Dawes joined Hy-Vee Dietitian Becky Guittar to make Garden Vegetable Crispbread Pizzas and prepare mangoes. The pizzas were made with Lavosh crispbread and layered with pizza sauce, spinach, grated carrots, mushroom, tomatoes and Mozzarella cheese. Baked at 400 degrees for 6-8 minutes. They learned to dice veggies, chiffonade spinach and mince garlic with a garlic press. It was also fun to learn how to use a mango slicer and get perfect diced mango for a salsa or salad.
Thank you to Hy-Vee One Step Garden Grant for support and the YMCA CLC staff.