Tomato Zucchini Roasted Garlic Pizza by Happy Bake Day
Prep: 1 hour
Bake: 18 mins
Total: 1.5 hours
Yields: 1 serving
Ingredients
Ingredients:
- ½ pint cherry tomatoes from Local Fare Jax
- 1 head fresh garlic
- ½ fresh zucchini, thinly sliced, from Local Fare Jax
- ½ cup pizza sauce or marinara
- 1 small, personal-sized premade pizza crust (like Boboli)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 425℉. Line a baking tray with aluminum foil and grease with cooking spray.
- Carefully cut off the top of the head of garlic with a serrated knife. Place the garlic on a piece of aluminum foil and drizzle with olive oil. Season lightly with salt and pepper. Wrap the garlic in aluminum foil.
- Arrange the tomatoes and zucchini in a single layer on the baking tray. Drizzle with olive oil and season with salt and pepper.
- Place the foil-wrapped garlic directly on the middle oven rack, and roast the garlic for 15 minutes. Then, add the tomatoes and zucchini to the oven and roast for an additional 30-35 minutes, or until the garlic cloves are soft and the tomatoes and zucchini are browned.
- Increase oven temperature to 450℉.
- Use a fork to gently collapse the tomatoes, allowing some of the liquid to drain.
- Squeeze the garlic cloves out of the head and into a small dish.
- Evenly spread the pizza sauce over the pizza crust then sprinkle with cheese.
- Arrange the garlic, tomatoes, and zucchini over the cheese, as desired.
- Bake the pizza in the preheated oven for 12-15 minutes, or until the cheese is melted.
- Switch the oven to broil on medium-low heat, if desired, to brown the cheese before removing from the oven.
- Allow the pizza to cool for a few minutes then slice and enjoy.