Tomato, Zucchini, and Salami Pizzantini
A lighter, more summery version of the classic pepperoni pizza.
8 slices provolone cheese
20 thin slices of spicy salami (4oz)
1/2 lb of baby zucchini
1/2 lb of cherry tomatoes, halved
Pizza or marinara sauce
Dried oregano and extra virgin olive oil for serving
Kosher salt and freshly cracked pepper to taste
1. Preheat oven to 450F.
2. Spread sauce on full-size Roasted Garlic Croccantini, then top with provolone, salami, zucchini, and cherry tomatoes.
3. Season with salt and pepper to taste.
4. Bake pizzantini for approximately 4 minutes, or until cheese melts and Croccantini begin to turn golden brown.
5. Garnish with dried oregano and drizzle with olive oil if desired.
6. Serve hot.
Instead of baking your pizzantini, simply put it in the microwave on high for 30-45 seconds, or until cheese begins to melt.