Ingredients
- Round zucchini 1.1 lbs (500 g)
- Tomato purée 1.1 lbs (500 g)
- Fine salt to taste
- Extra virgin olive oil to taste
- Fior di latte mozzarella cheese 4.4 oz (125 g)
- Oregano to taste
- Black pepper to taste
- Mint 6 leaves
Preparation
With zucchini mini pizzas, you are about to enter the world of easy, quick, and very tasty recipes! This is a vegetarian appetizer, which is nothing like traditional pizza dough, fried pizzelle, and mini red pizzas! The name is actually a tribute to the ingredients used to dress them: mozzarella and tomato. The base is entirely vegetarian: a delicious round zucchini from which you cut discs seasoned just like a small margherita pizza. You can enjoy them as a colorful and tasty appetizer, an original finger food everyone will appreciate. A bit of color, a touch of revisited history mixed with creativity and the desire to surprise your guests: these are the ingredients for preparing zucchini mini pizzas! All that’s left is to try a tasty variant: eggplant mini pizzas!
To prepare the zucchini mini pizzas, slice them into 3/8 inch slices
- Place them on a parchment-lined baking sheet
- Drizzle with a little olive oil
- Season with salt and pepper
- Bake in a preheated convection oven for 15 minutes at 390°F. Meanwhile, cut the mozzarella and let it drain
- Season the tomato sauce with salt and oil
- Mix
- when the zucchini is precooked, top them leaving the edges clear.
- Tear the mozzarella by hand and place it on top of the zucchini
- Bake for another 5 minutes
- just enough time to melt the mozzarella
- Your zucchini mini pizzas are ready, garnish with hand-torn mint before serving
How to use
It is recommended to consume the zucchini mini pizzas immediately.
They can be stored for up to 2 days and reheated before serving.
Source: Giallo Zafferano