Ingredients
- ▢1 can (12 oz.) – BLENDABELLA Rustic Tuscan (A Blend of Diced Portabella Mushrooms, Vegetables and Herbs)
- ▢2 large homegrown zucchinis
- ▢½ can (8 oz.) – organic tomato sauce
- ▢½ tsp. – sea salt
- ▢½ tsp. – garlic powder
- ▢1 tsp. – organic Italian seasoning
- ▢8 oz. – mozzarella cheese
- ▢Mini pepperoni slices
INSTRUCTIONS
How to Veggie Pizza Crust for Mini Pizza
- ▢Let’s start by prepping the zucchinis for the pizza crust. Rinse and slice zucchini into 35 slices approximately ¼“ [¾ cm] thick and 2.5” [6cm] in diameter. Set aside until ready for use.
How to Make Pizza Sauce and Prep Toppings
- ▢Let’s first make our delicious pizza sauce. It’s incredibly easy and all you have to do is combine tomato sauce, sea salt, garlic powder, and Italian seasoning in a small bowl.
- ▢Next, stir in a can of BLENDABELLA Rustic Tuscan to it for a deliciously tasty and chunky pizza sauce topping.
How to Assemble and Bake Mini Pizzas
- ▢Time to assemble and bake our mini pizzas!
- ▢Start by preheating the oven to 350 F (180 C). Layout zucchini slices onto an 18 x 26 baking sheet lined with parchment paper.
- ▢Next, top each zucchini slice with a rounded tablespoon of BLENDABELLA Rustic Tuscan pizza sauce.
- ▢Sprinkle some shredded mozzarella cheese, and then top it with 2 to 3 slices of mini pepperoni slices.
- ▢Bake these mini pizzas in the oven for 15 to 20 minutes at 350 F (180 C).
- ▢Once done, remove them from the oven, and let them cool for 5 minutes before serving. Your delicious mini pizzas are ready to be served!
