Looking for a cheesy good time? For your next party, invite all your little pizza lovers over for a slice of fun.
Have kids stretch out like mozzarella in a fun game of pizza Twister. Get the instructions on the next slide.
Kids can also design their own uniforms by writing the name of the pizzeria (Chloe’s Pizza, for instance) in puffy paint on the back of plain T-shirts. Little chefs can then make their own pizzas—on naan or English muffins—and load them up with their favourite toppings. Or, for something sweeter, they can make dessert pies with Nutella and fruit on pitas.
You'll need: stiffened felt, scissors, double-sided tape, vinyl tablecloth (flannel backing will minimize sliding), cardboard, yellow paper, masking tape, markers and a split pin fastener.
1. Cut a square out of cardboard, cover with paper, lining edges with masking tape. Split into quadrants. Draw four toppings per quadrant. Write directions in each quadrant. Cut arrow from cardboard and wrap in masking tape. Poke a hole through end of arrow and attach to centre of board with split pin fastener (not too tightly, or it won’t spin).
2. Cut toppings out of felt and stick to tablecloth with double-sided tape.
Cut five triangles out of yellow card stock, making the base of each about 3 in. wide. Cut a 26 x 1.5-in. strip from yellow card stock. Line strip with double-sided tape and add triangles. Cut strips of brown and red card stock, and layer them (red first, then brown) at the base of each triangle, securing with tape. Have kids decorate pizzas. Fasten with tape.
Photo: Roberto CarusoSend kids home with some sweet loot. Fold back and tape two sides of a clear plastic treat bag to form an isosceles triangle. Draw toppings on white office labels, cut out, peel and stick to bag. Make strips out of brown and red paper as with the crowns, adding the guest’s name. Fill with yellow candy and staple shut.
Photo: Roberto Caruso[widgets_on_pages]
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Amy is a freelance writer and editor based in Toronto, Ontario. Her work can also be found in publications like Chatelaine, Toronto Life and The Globe and Mail.