Thanks to the plethora of wraps I had leftover after making this breakfast pizza, I feel like I’ve been having some sort of pizza every day for the last couple weeks. You’d think I’d be tired of pizza by now but I can never get enough. So it should be no surprise that I have yet another pizza recipe to share with you today. Easy Roasted Veggie Pizza Bites to be exact.
I’ve been making some variation of these pizza bites on and off for years. But somehow they’ve never made it onto the blog before. But when I saw this May’s Recipe Redux theme, I knew they would be perfect. Here’s the official blurb for this month:
Small Plates For Sunny Days
Small bites are perfect for trying many different tastes. Take tapas style eating outside for al fresco dining or a simple picnic. Or maybe you’re serving small bites at a bridal or baby shower or a graduation party. Show us your healthy take on small plates and finger foods.
Easy Roasted Veggie Pizza Bites
What I love about these pizza bites is how easy they are to throw together and it also doesn’t hurt that they’re customizable AF. If you follow me on Instagram, you’d know how much I adore anything that involves toppings. I can never decide on just one thing so I love being able to top a meal with a little of everything. Obviously, I took that to heart with these pizza bites.
I couldn’t even decide on the pizza ‘crusts’ themselves so for the base, I went with sweet potato, zucchini, and eggplant rounds. Then for sauces, I used two types of pesto, as well as regular pizza sauce. And finally, I topped the pizza bites with pineapple, black olives, sun-dried tomatoes, nutritional yeast and a sprinkle of Italian seasoning.
Be still my indecisive heart.
Oh, and if you make these pizza bites, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it #ExSlothEats on Instagram!
- 1 small sweet potato
- 1 small eggplant
- 1 zucchini or summer squash
- ¼ tsp salt
- 1-2 tbsp olive oil
- ⅓ cup pizza sauces of choice (I went with ½ pesto and ½ traditional pizza sauce)
- toppings of choice (I used pineapple, olives, sundried tomatoes, nutritional yeast and Italian seasoning)
- Preheat oven to 425F, line 2 baking trays with parchment paper and set aside
- Slice the sweet potato, eggplant, and zucchini into rounds about ¼-inch thick, then sprinkle with a little sea salt and toss with olive oil
- Transfer the zucchini to one baking tray and the potato and eggplant to the other
- Bake the zucchini for 10 - 15 minutes and the sweet potato and eggplant for 15 - 20 minutes, flipping halfway through. You want the veggie rounds to be cooked through but not too tender or soft
- Transfer to a cooling rack and finish with sauces and toppings
- Optional: Return to oven and broil finished pizza bites for 3-4 minutes
- Serve immediately
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What about you?
- Are you a fan of finger foods or full meals?
- What are you favourite pizza toppings?