In celebration of Baby Shark’s Big Movie‘s release on Digital next Tuesday, March 5th, I’m sharing a delicious new recipe! No visit to Chomp City is complete without a slice of Kelperoni Pizza! But don’t worry; there’s no kelp on this kid-friendly version. Instead, pepperoni and basil are sliced thin to look like kelp on top of a delicious puff pastry crust pizza with a simple homemade pizza sauce and two kinds of cheese. When it’s time to eat, just remember that in Chomp City, we fold our slices. This recipe is great if you’re looking for Baby Shark food ideas or Baby Shark party food ideas, so be sure to pin it. Baby Shark’s Big Movie is currently available to stream on Paramount+, and will be available to buy on Digital from Paramount Home Entertainment on Tuesday, March 5, 2024.
This post is sponsored by Nickelodeon and Paramount Home Entertainment. All opinions are my own.
About Baby Shark’s Big Movie
Join Baby Shark for an unforgettable underwater adventure in Baby Shark’s Big Movie, coming to Digital on Amazon, Apple, Google Play and more! Based on the beloved preschool property, the feature-length original animated movie follows Baby Shark and his family as they move to the exciting Chomp City – the big city of sharks. Trouble surfaces when evil pop starfish sensation Stariana plans to steal the power of Baby Shark’s catchy tune in order to become the catchiest fish in the sea. It’s up to Baby Shark and his friends to stop Stariana and restore harmony to Chomp City.
Baby Shark’s Big Movie will be available to buy on Digital from Paramount Home Entertainment on Tuesday, March 5, 2024, for the suggested retail price of $9.99. Baby Shark’s Big Movie is currently available to stream on Paramount+.
Baby Shark food ideas: How to make Kelperoni Pizza
Start by preheating the oven to 425°F. Spread each of the two sheets of thawed puff pastry out onto a piece of lightly floured parchment paper. Use a rolling pin to roll each sheet into an even rectangle. Place the pastry rectangles (with parchment paper) onto separate baking sheets.
Score all over the puff pastry rectangles with the tines of a fork. In a small dish, beat an egg with a tablespoon water. Brush the egg mixture all over the two pastry rectangles. Bake in the preheated oven for 10 minutes, then remove from the oven. Carefully press the pastry crusts down to deflate them (as they will puff up quite a bit while baking).
While the crust is baking, pulse the canned whole peeled tomatoes (after draining) with olive oil, a clove of garlic, and a pinch of salt together in a food processor until pureed and well mixed.
Spread half the tomato sauce evenly over each rectangle of puff pastry, leaving space at the edges. Top evenly with the mozzarella cheese and Parmigiano-Reggiano cheese. Slice the pepperoni pieces with a pizza cutter so they become kelp-like strips. Distribute evenly over the cheeses on the pizza.
Bake for an additional 5-8 minutes, or until the cheese is melted and the edges of the puff pastry crust are golden. Remove from the oven. Slice basil leaves into strips using a pizza cutter, then sprinkle the basil strips over the pizzas. Slice and serve hot and fresh.
Here’s the recipe for Kelperoni Pizza! Baby Shark’s Big Movie will be available to buy on Digital from Paramount Home Entertainment on Tuesday, March 5, 2024.
Kelperoni Pizza
I'm sharing a delicious new recipe inspired by Baby Shark’s Big Movie! No visit to Chomp City is complete without a slice of Kelperoni Pizza! But don’t worry; there’s no kelp on this kid-friendly version. Instead, pepperoni and basil are sliced thin to look like kelp on top of a delicious puff pastry crust pizza with a simple homemade pizza sauce and two kinds of cheese. When it’s time to eat, just remember that in Chomp City, we fold our slices.
Ingredients
- 2 sheets frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- 1 (14.5-ounce) can whole peeled tomatoes, drained
- 1/2 teaspoon extra-virgin olive oil
- 1 clove garlic
- Pinch sea salt or kosher salt
- 6 ounces fresh mozzarella cheese, chopped
- 1/4 cup shredded Parmigiano-Reggiano cheese
- 2 ounces sliced pepperoni (about 1/4 cup)
- 10 large basil leaves
Instructions
- Preheat oven to 425°F. Spread each sheet of puff pastry out onto a piece of lightly floured parchment paper. Use a rolling pin to roll each sheet of pastry into an even rectangle. Place the pastry rectangles (with parchment paper) onto separate baking sheets.
- Score all over the puff pastry rectangles with the tines of a fork. In a small dish, beat the egg with the water. Brush the egg mixture all over the two pastry rectangles.
- Bake in the preheated oven for 10 minutes, then remove from the oven.
- While the crust is baking, pulse the tomatoes, olive oil, garlic, and a pinch of salt together in a food processor until pureed and well mixed.
- Carefully press the pastry crusts down to deflate them. Spread half the tomato sauce evenly over each rectangle of puff pastry, leaving space at the edges. Top evenly with the mozzarella cheese and Parmigiano-Reggiano cheese.
- Slice the pepperoni pieces with a pizza cutter so they become kelp-like strips. Distribute evenly over the cheeses on the pizza.
- Bake for an additional 5-8 minutes, or until the cheese is melted and the edges of the puff pastry crust are golden. Remove from the oven.
- Slice the basil leaves into strips using a pizza cutter. Sprinkle the basil strips over the pizzas.
- Slice and serve hot and fresh.
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