mini zucchini pizzas

These delicious mini zucchini pizzas always surprise friends and family at how quick and easy it is to make. You can use other vegetables and also top each one with a stem-on baby cherry tomato before baking. Even something as simple and as luxurious as a drizzle of good olive oil, sea salt and pepper can transform these mini pizzas.

  • 1 medium zucchini/courgette, cut into thin rounds
  • A generous handful of black olives, sliced
  • 6 asparagus spears, sliced diagonal 
  • 40 ml Azada Black Olive Paté with Chilli
  • 3 tablespoons Azada Olive Oil & Crushed Chilli
  • 60 ml marinara or pizza sauce
  • 100 grams dairy-free cheese, grated
  • Freshly ground sea salt and black pepper

Preparation time 15 minutes

Cooking time 20-25 minutes

Serves 2 people

Gluten-free | Vegan | Vegetarian | Dairy-free

  1. Making the mini pizzas. Preheat the oven to 180°C.
  2. Place the zucchini/courgette pieces in a roasting dish, drizzle with a little of Azada’s Olive Oil & Crushed Chilli and a light sprinkle of sea salt and black pepper. Bake until slightly tender, 5-10 minutes and set aside to cool.
  3. Spoon a thin layer of marinara or pizza sauce over half the zucchini/courgette pieces and Azada’s Black Olive Paté with Chilli for the remaining half. Then top with dairy-free cheese, black olives and asparagus.
  4. Bake until the zucchini/courgette is tender and cheese is melted, 10 minutes.

Chef’s Tip

  • They are perfect when served at room temperature and you can substitute the Olive Oil & Crushed Chilli for the Basil, Oregano and/or Lemon Olive Oil. 

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