I am wondering if anyone “over did it” in the food department this holiday weekend like me? This past weekend, we took a trip to my sister’s lake house and with a huge family like mine sometimes it is just easier to order pizza. Don’t get me wrong, I love pizza, so I’m not complaining. I’m pretty sure I’d eat pizza every day if I could, problem is, pizza doesn’t like me. Sooooo, since eating pizza daily probably wouldn’t feel that great, I’ve been finding other ways to get my pizza fix in a slightly healthier way. My latest pizza obsession? These super easy zucchini pizza bites!
This idea for a pizza bite has been on my mind all summer because we have a garden and I want to use up my zucchini. I couldn’t wait for the garden to start producing zucchini for me. Thinking of new zucchini ideas is my quest each summer. I never want to waste a harvest. Since these are only a few ingredients, the ingredients themselves are super important. Bellisari’s Calabrian and Sweet Tomato Fennel Spread, Balsamic Shallot & Black Garlic Spread and Barista Sauce are the perfect paring to go with your summer harvest.
Bellisari’s Mini Zucchini Pizzas
Yield: 4 entrée servings
2 large zucchini sliced in 1/2 inch rounds
1/4 cup finely grated parmesan cheese
Fresh oregano, basil and chives for a garnish
1/2 cup Bellisari’s Barista Sauce
1 ear sweet corn, grilled or roasted
4 pieces of sliced bacon cooked and crumbled
1/2 Bellisari’s Balsamic Shallot & Black Garlic Spread
4 pieces pancetta, diced
1 small can of sliced black olives
1 teaspoon Italian seasoning
1/2 cup Bellisari’s Calabrian and Sweet Tomato Fennel Spread
4 ounces fontina cheese, finely grated
Salt and pepper
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or foil. Slice your zucchini into at least 1/2 inch rounds. Any thinner and they will get mushy under the toppings!
Place the zucchini rounds on the sheet. Depending on how large they are, you might need two baking sheets. Assemble your pizzas! Spread the rounds with Calabrian, Barista or Balsamic. Cover each type with your choice of toppings.
Bake the rounds for 15 to 20 minutes, or until the cheese is bubbling and golden. Remove the rounds from the oven and sprinkle with the parmesan cheese and the fresh oregano, basil or chives.