Mini pizzas

• 2plain pita breadswholemeal if you can; choose ones without whole seeds, and compare labels for a lower-salt one. From 12 months you can use English muffins instead
• 200 g (¾ cup)canned chopped tomatoes or passatano salt added
• 1 tspolive oil
• 40 g (scant ½ cup)finely grated hard cheesepasteurized and full-fat, such as mild cheddar or low-moisture mozzarella; mozzarella stretches when it melts, so grate it finely and keep the layer thin. Compare labels and choose a lower-salt one

Steps

1. 1Wash your hands. Heat the oven to 200°C (400°F). Check the cheese label says it's made from pasteurized milk, then grate it finely. Check the bread label too: some breads are made with honey, which babies shouldn't have before 12 months, and some contain sesame or other allergens your baby hasn't had yet.
2. 2Warm the oil in a small pan, add the tomatoes and simmer, stirring now and then, for 8 to 10 minutes, until thick enough to spread. Mash or blend it smooth. Don't add salt.
3. 3Cut each pita in half to make two thinner rounds, and warm them in a dry pan or toast them lightly, about 1 minute on each side, until soft and pliable but not crisp. From 12 months you can split English muffins in half and toast them lightly instead, so the middle isn't doughy. Lay them on a baking tray, cut side up. Spread a thin layer of sauce over each one, then a thin, even layer of cheese.
4. 4Bake for about 5 to 7 minutes, just until the cheese has melted. Take them out before the edges turn crisp or brown.
5. 5Let them cool for a few minutes. Melted cheese and tomato hold heat, so check the middle is only just warm before serving.
6. 6Cut your baby's pizza into strips and squash one between your thumb and finger: it should be soft and bendy, not crisp, and it shouldn't squash into a sticky, doughy ball. Check the cheese has no long stretchy strings, and cut any strings short. Trim off any crisp edges or crust.