43 Minute Lab Series: Individual Fruit Pizzas

After noticing continuous requests for lab suggestions that are doable in 43 minute class periods, I’ve decided to do a recurring series, featuring recipes that can be completed from beginning to end in a 43 minute time frame. In some cases, longer recipes will broken into two day labs. In addition, I will include my pre-lab review questions that pertain specifically to the recipe. This helps to ensure that students are reading the recipe. It also allows me time to show any videos that may demonstrate the product or specific techniques. So, without further ado, I present the 43 Minute Lab Series: Individual Fruit Pizzas!


  • Oven Broiler, Toaster Oven or Toaster (affiliate links) Note: My students use the oven broilers.
  • Lab Ingredients

Pre-Lab Activities

  • Prior to this lab students learn about fruits and their classification via the Fruit Lesson in this post. I have since moved the galette lab to my dessert unit and replaced it with the individual fruit pizzas.  This is also a great lab for students to apply and practice their knife skills.
  • After learning about the fruit classifications and specific types of fruits via the fruit flier project in that lesson, students review the recipe for the individual fruit pizzas and complete the corresponding pre-lab questions. These questions cover a variety of information. I like to review what they know as well as address things that I think they know, but maybe didn’t specifically cover in the lesson. Sometimes the questions revolve around talking points or ways that recipes could be adapted.
  • Note: this recipe can be made using sugar cookies too, but I use the English muffins instead and promote this dish as a healthier breakfast or snack option as it contains less sugar and fat.  You use whichever works best for you and your budget.


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