Best 3 Zucchini Sausage Mini Pizzas Recipes

In the realm of culinary creativity, one dish that stands out for its versatility and flavor is zucchini sausage mini pizzas. These bite-sized treats are a delectable fusion of flavors, textures, and aromas, making them a hit at gatherings and an excellent option for a quick and satisfying meal. With the right ingredients and a touch of culinary skill, you can whip up these mini pizzas in no time, impressing your taste buds and those of your loved ones. From prepping the zucchini crust to layering the savory toppings, this article will guide you through the process of crafting perfect zucchini sausage mini pizzas, ensuring a delightful culinary journey with every bite.

Let's cook with our recipes!

MINI ZUCCHINI PIZZAS

Mini Zucchini Pizzas image

Looking for low carb? This simple snack recipe is a fantastic way to satisfy your pizza cravings while skipping the usual carb-filled crust. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield about 2 dozen.

Number Of Ingredients 7

Ingredients

1 large zucchini (about 11 ounces), cut diagonally into 1/4-inch slices
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup pizza sauce
3/4 cup shredded part-skim mozzarella cheese
1/2 cup miniature pepperoni slices
Minced fresh basil

Steps:

Preheat broiler. Arrange zucchini in a single layer on a greased baking sheet. Broil 3-4 in. from heat just until crisp-tender, 1-2 minutes per side., Sprinkle zucchini with salt and pepper; top with sauce, cheese and pepperoni. Broil until cheese is melted, about 1 minute. Sprinkle with basil.

Nutrition Facts : Calories 29 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 108mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

ZUCCHINI-SAUSAGE PIZZA

Zucchini-Sausage Pizza image

Provided by Mark Bittman

Categories dinner, easy, pizza and calzones, main course

Time 40m

Yield 1 large, 2 medium, or more smaller pizzas

Number Of Ingredients 5

Ingredients

4 small or 2 large zucchini
Coarse salt
Pizza dough (see recipe)
2 or 3 sweet Italian sausages, meat removed from the casing and crumbled
2 teaspoons minced garlic

Steps:

Preheat oven to 500 degrees.
Thinly slice zucchini, salt lightly and let sit at least 20 minutes, then drain off any accumulated liquid.
Top pizza rounds with zucchini, sausage and garlic and bake about 15 minutes, or until nicely browned.

SAUSAGE AND MUSHROOM MINI PIZZAS

Sausage and Mushroom Mini Pizzas image

Make dinner fun and delicious with these personal pizzas you can cook in the oven or on the grill.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 32m

Yield 8

Number Of Ingredients 16

Ingredients

2 tablespoons cornmeal
1 (.25 ounce) package active dry yeast
1 cup warm water
1 ¾ cups whole wheat flour, divided
1 ¼ cups all-purpose flour
2 tablespoons sesame seeds
½ teaspoon salt
2 tablespoons olive oil
½ cup pizza sauce
⅛ teaspoon crushed red pepper flakes
8 ounces bulk Italian sausage, cooked and drained
1 cup thinly sliced fresh mushrooms
8 ounces shredded Italian blend cheese
1 pinch Grated Parmesan cheese
1 leaf Snipped fresh basil
2 sheets Reynolds Wrap® Heavy Duty Foil

Steps:

Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Foil. Sprinkle with cornmeal.
Stir yeast into 1 cup warm water and let stand for 5 minutes or until puffy. In a large bowl, combine 1 1/4 cups whole-wheat flour, all-purpose flour, sesame seeds and salt; add yeast mixture and olive oil. Use a wooden spoon to stir dough together. Turn dough out onto a lightly floured surface. Knead in enough additional whole-wheat flour (1/4 -1/2 cup) to make moderately stiff dough that is smooth and elastic (3 to 4 minutes total).
Divide dough into 8 equal portions. Cover and let rest for 10 minutes. Roll each portion of dough on a lightly floured surface into a 6-inch circle. Transfer to prepared baking sheets. Prick the crusts with a fork. Do not let rise.
Bake about 7 minutes or until light brown. In a small bowl, combine pizza sauce and crushed red pepper. Top each crust with pizza sauce, then with sausage and mushrooms. Sprinkle with Italian blend cheese. Bake 5 minutes more or until cheese melts. If desired, sprinkle with Parmesan cheese and/or fresh basil.
To Grill: Line grill rack with Reynolds Wrap® Heavy Duty Foil. Preheat grill; reduce heat to medium-hot. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled sides down, on foil-lined grill rack. Cover and grill about 1 minute or until bottom is browned and firm. Transfer dough circles to a clean surface, grilled side up. Assemble pizzas and return to the foil-lined grill rack. Cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning.

Nutrition Facts : Calories 383.5 calories, Carbohydrate 40.3 g, Cholesterol 31.8 mg, Fat 17.9 g, Fiber 4.7 g, Protein 17.1 g, SaturatedFat 7.3 g, Sodium 693.6 mg, Sugar 1.1 g

Tips:

For a crispier crust, pre-bake the zucchini slices for 5-10 minutes before adding the toppings.
Use a variety of toppings to create different flavor combinations. Some popular options include mozzarella cheese, Parmesan cheese, pepperoni, bell peppers, onions, and mushrooms.
If you don't have a pizza cutter, you can use a sharp knife to cut the pizzas into wedges.
Serve the pizzas immediately after they are baked, while the crust is still crispy.

Conclusion:

Zucchini sausage mini pizzas are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a light meal. With their crispy crust, flavorful toppings, and cheesy goodness, these pizzas are sure to be a hit with everyone who tries them. So next time you are looking for a fun and tasty recipe, give zucchini sausage mini pizzas a try!