Simple Crispy Basil Caramelized Garden Vegetable + Fontina French Bread Pizza
The recipe Simple Crispy Basil Caramelized Garden Vegetable + Fontina French Bread Pizza could satisfy your Mediterranean craving in about 25 minutes. This recipe makes 4 servings with 756 calories, 38g of protein, and 31g of fat each. For $2.65 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe is liked by 4397 foodies and cooks. This recipe from Half Baked Harvest requires grape tomatoes, ear corn, honey, and garlic. It works well as a main course. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns an awesome spoonacular score of 99%. Similar recipes include Caramelized Butternut, Crispy Kale + Fontina Pizza with Pomegranate Salsa, Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheese, and French Bread Pizza + Basil.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 small pepper
1 ear corn, kernels removed
8 ounces fontina cheese, shredded
1/4 cup fresh basil, chopped
12 fresh basil leaves
1 clove garlic, minced or grated
1/2 cup grape tomatoes, halved
2 teaspoons honey
1/2 lemon, juiced
1 loaf of whole grain french bread, cut in half
2 tablespoon olive oil
1/2 teaspoon pepper
salt + pepper
1 small zucchini
Equipment:
baking sheet
oven
frying pan
broiler
Cooking instruction summary:
Preheat the oven to 325°F.Make sure the basil leaves are really dry so they crisp instead of wilt in the oven. Arrange the basil leaves on a baking sheet and sprinkle with olive oil, salt and pepper. Toss the leaves with your hands to make sure they’re well-covered. Place the baking sheet in the oven and roast for 5-10 minutes or until leaves turn dark green and become crispy (WATCH CLOSELY). Remove from the oven and turn the oven onto broil.While the basil leaves are cooking heat a a skillet over medium high heat. Add 2 tablespoon of olive to pan. Add the corn, red pepper and honey. Saute five minutes and then add the zucchini. Saute until the veggies are soft and begin to caramelize on the edges, about 5 minutes longer. Once the veggies are soft and caramelized turn off the heat and stir in the 1/4 cup fresh basil, lemon juice and the tomatoes. Set aside.Place the french bread on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toast under a broiler until edges are golden brown, about 1-2 minutes (watch closely). Remove from the oven and place a few of the crispy basil leaves on each of the cut sides of the french bread. Sprinkle on equal amounts of the fontina cheese and then top each half with equal amounts of the caramelized garden vegetables. Finish with a sprinkle more of fontina cheese if desired.Broil on high in the middle of the oven for 5-6 minutes, watching closely and rotating the pan once or twice during broiling. Please, please watch them closely! Everyone's broilers are different so check on the pizzas constantly! Remove and top with the remaining crispy basil leaves and if desired drizzle with balsamic glaze (highly recommended). EAT!
Step by step:
1. Preheat the oven to 325°F.Make sure the basil leaves are really dry so they crisp instead of wilt in the oven. Arrange the basil leaves on a baking sheet and sprinkle with olive oil, salt and pepper. Toss the leaves with your hands to make sure they’re well-covered.
2. Place the baking sheet in the oven and roast for 5-10 minutes or until leaves turn dark green and become crispy (WATCH CLOSELY).
3. Remove from the oven and turn the oven onto broil.While the basil leaves are cooking heat a a skillet over medium high heat.
4. Add 2 tablespoon of olive to pan.
5. Add the corn, red pepper and honey.
6. Saute five minutes and then add the zucchini.
7. Saute until the veggies are soft and begin to caramelize on the edges, about 5 minutes longer. Once the veggies are soft and caramelized turn off the heat and stir in the 1/4 cup fresh basil, lemon juice and the tomatoes. Set aside.
8. Place the french bread on a baking sheet.
9. Drizzle with olive oil and sprinkle with salt and pepper. Toast under a broiler until edges are golden brown, about 1-2 minutes (watch closely).
10. Remove from the oven and place a few of the crispy basil leaves on each of the cut sides of the french bread. Sprinkle on equal amounts of the fontina cheese and then top each half with equal amounts of the caramelized garden vegetables. Finish with a sprinkle more of fontina cheese if desired.Broil on high in the middle of the oven for 5-6 minutes, watching closely and rotating the pan once or twice during broiling. Please, please watch them closely! Everyone's broilers are different so check on the pizzas constantly!
11. Remove and top with the remaining crispy basil leaves and if desired drizzle with balsamic glaze (highly recommended). EAT!
Nutrition Information:
covered percent of daily need
