For a healthy twist on a beloved classic, these mini pizzas with zucchini crust and homemade sauce are the perfect choice. Combining the natural flavors of homegrown zucchini with a delicious blend of diced portabella mushrooms, vegetables, and herbs, these mini pizzas offer a nutritious and satisfying alternative to traditional pizza. Perfect for a quick snack, a light meal, or even a party appetizer, these mini pizzas are sure to become a favorite. Follow these steps to create a delicious and wholesome pizza experience.
Ingredients
- 1 can (12 oz.) BLENDABELLA Rustic Tuscan mix (a savory combination of diced portabella mushrooms, assorted vegetables, and aromatic herbs)
- 2 large homegrown zucchinis
- ½ can (8 oz.) of organic tomato sauce
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 1 teaspoon organic Italian seasoning
- 8 oz. mozzarella cheese, shredded
- Mini pepperoni slices
Instructions
- Prepare the Zucchini Crust:
- Preheat your oven to 400°F (200°C).
- Wash and dry the zucchinis.
- Slice the zucchinis into 1/4 inch thick rounds.
- Place the zucchini slices on a baking sheet lined with parchment paper.
- Lightly sprinkle sea salt over the zucchini slices and let them sit for about 10 minutes to draw out moisture. Use a paper towel to gently pat dry.
- Bake the Zucchini Slices:
- Bake the zucchini slices in the preheated oven for about 10 minutes, or until they are slightly tender.
- Take out from the oven and allow to cool for a few minutes.
- Prepare the Homemade Sauce:
- In a small saucepan, combine the organic tomato sauce, sea salt, garlic powder, and organic Italian seasoning.
- Heat the sauce over medium heat, stirring occasionally, until it begins to simmer.
- Reduce the heat to low and let it cook for about 5 minutes, allowing the flavors to meld. Remove from heat.
- Assemble the Mini Pizzas:
- Spread a thin layer of the prepared tomato sauce over each baked zucchini slice.
- Add a spoonful of BLENDABELLA Rustic Tuscan mixture on top of the sauce.
- Sprinkle shredded mozzarella cheese over each mini pizza.
- Place mini pepperoni slices on top of the cheese.
- Bake the Mini Pizzas:
- Return the assembled mini pizzas to the oven.
- Bake for an additional 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the zucchini slices are slightly crispy.
- Serve:
- Remove the mini pizzas from the oven and let them cool for a few minutes.
- Serve warm and enjoy your delicious and healthy mini pizzas with zucchini crust.
Conclusion
These mini pizzas with zucchini crust and homemade rustic sauce are a delightful and nutritious alternative to traditional pizza. The combination of fresh zucchini, savory tomato sauce, and the unique blend of diced portabella mushrooms, vegetables, and herbs offers a flavorful and satisfying meal. Perfect for any occasion, these mini pizzas are sure to please both kids and adults alike. Enjoy the wholesome taste and the ease of this simple yet delicious recipe!