Project number two was an all-dressed pizza. For everybody outside of the province of Quebec, all-dressed means crust, sauce, pepperoni, green bell peppers and mushrooms and usually under the cheese, and it is a staple in Quebecois cuisine. Now most children I know are very to extremely picky in what they eat and especially in what they will accept on a pizza, many will have a fit, if they see anything but cheese or maximum pepperoni, Nico on the other hand does not really care what is on his, one of his favorites actually is Mike’s International, which contains goodies such as pepperoni, green peppers, mushrooms, onions (!, Nico LOVES onions!), capicolli and all of our favorite vegetable: bacon.
So at first I cut the crust circles (Valerie found the pattern on La Fabrique de Julie, a French blog, so for the pattern itself, please click HERE), which then were cut into four, not regular, since a pizza you get from the pizzeria never is cut evenly either. Then Valerie sewed the edges together and stuffed them with a little batting, creating the outer “rim” of the pizza crust. I cut thin cardboard to the size just a little smaller which she sewed in to give the crust integrity. While she then stuffed and sewed the mushrooms and pepperoni slices, I cut the peppers, cheese and pizza sauce. And since pepperoni is not just a slab of meat, Valerie finished it off with some white dots of paint (with a q-tip) to mark the little pieces of fat, looks a lot like the real deal, eh?
Here are the patterns of both the pepperoni and the mushrooms, remember to cut them out twice. I freehanded the green pepper pieces and for the cheese and the pizza sauce it depends on how big you’ll have your pizza slices after sewing the batting in. Just cut them according to the smallest of the four pieces, so it will not matter which pizza slice you will put the pieces on.