Squash & Zucchini Pizza Bites – Friday Night Bite

by Erin, The $5 Dinner Mom on June 24, 2011

Mini.

Mini can be good.

Unless said “mini”-whatevers is so delicious that you eat so many that “mini” is no longer relevant. And you might as well have made mega bites.

Instead of mini bites.

Oops.

(Not that that happened to me. Or anything.)

Slice up the zucchini and squash.

(I sliced up 2 of each, but didn’t need them all…I ended up sauteeing the rest.  You’ll only need 1 of each for these bites.)

Roll out the little mini pizzas and top with fresh herbs and Parmesan.

Arrange the squash and zucchini so they alternate and lay over each other in a nice circle.

Brush with olive oil. Sprinkle with Kosher salt.

Sprinkle with pepper.

Bake.

I made mine in the smaller toaster oven. I didn’t feel like heating up the kitchen. I was able to bake 2 at a time, and we had a leisurely dinner…enjoying them as they came out of the “mini-oven.”

I hope you enjoy these as much as we did!

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Summer Squash & Zucchini Pizza Bites

Yield – 4 servings

Preparation Time – 25 minutes

Cooking Time – 12-15 minutes

Ingredients

  • 1 batch homemade crust or store bought crust ($1)
  • 1/2 cup Parmesan cheese ($.50)
  • 3-4 Tbsp fresh chopped herbs, such as parsley, basil, oregano, rosemary (from the garden)
  • 1 zucchini, thinly sliced ($.75)
  • 1 yellow summer squash, thinly sliced ($.75)
  • Olive oil, for brushing ($.10)
  • Kosher salt and pepper, for sprinkling
  • Side ideas: Grilled chicken, fresh fruit, garden salad ($2)

Directions

  • Divide the pizza dough into 8 small balls. Roll out each ball into a round circle on a lightly floured surface.
  • Add a pinchful of Parmesan cheese and fresh chopped herbs to each circle.
  • Arrange the sliced zucchini and summer squash in a circle on top of the cheese and herbs.  Brush with olive oil and sprinkle a bit of Kosher salt and pepper over top.
  • Bake at 350 for 12-15 minutes, or until the crust is cooked and the squash begin to turn wilt around the edges.  Remove from oven and let cool slightly before serving. (If baking in a regular oven, place on a lightly greased baking sheet and bake as directed.)
  • Serve as is for a light summer lunch or dinner…or with grilled chicken, or fresh fruit, or garden salad for a larger meal.

Cost $5.10

{ 9 comments… read them below or add one }

Sarah (Frontier Kitchen) June 24, 2011 at 5:08 pm

Great idea! Who knew pizza could be so healthy? :)

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rente-doorlopendkrediet June 25, 2011 at 7:57 am

Healthy pizza? That’s NEW :D

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Jessica June 24, 2011 at 7:56 pm

I’ve been making the Ultimate Veggie Pizza from your book about every other week. This looks like a yummy alternative to that!! :)

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Susan June 24, 2011 at 8:16 pm

Perfect!!! I had no idea what I was doing for dinner and opened your email to see this perfect idea! I had fresh zuchinni from the garden and pizza dough in the freezer. After a quick thaw I’ve got them in the oven. Thank you so much!!! They’ll be delicious I know.

Reply

Wendy June 25, 2011 at 2:30 am

Hi Susan, would you kindly share your recipe for the pizza dough and tips in how to freeze it. Thanks in advance!

Reply

Susan June 25, 2011 at 9:21 pm

Hi Wendy,

I cheat. I had pizza dough from Trader Joes (it comes in the refrigerated section in a plastic bag), I found out you can freeze it easily in the bag it comes in, and it does thaw out quickly either on the counter for 1/2 hour or can defrost it in the microwave a little at a time and that works too. :)

Reply

Jessi @ Quirky Cookery June 25, 2011 at 12:49 am

Mini or mega, I don’t care….I want some!

Reply

Tina Miles July 7, 2011 at 1:49 pm

SO Good! I wish I had rosemary to put on them, but I just has basil and oregano. Still wonderful, a fun way to eat squash. Thanks for sharing!

Reply

Renee M July 18, 2011 at 11:03 pm

the link for the homemade pizza crust isn’t working

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