Here I go again.
It’s a shocker I did not throw some avocados on top too.
I would have, but….
I ran out.
And since I am trying to use up the food we have in the fridge, the grocery store is not an option. Plus, it’s forty-five minutes away, remember?
These awesome little pizzas just kind of happened the other day.
See, I am headed out of Oregon and back to Colorado tomorrow.
I know I already said this, like yesterday, but I cannot wait to get back to a civilized town with a grocery store within walking distance. YES!
Anyway, this means I am in that, “Oh no there is so much food in the fridge and we leave tomorrow stage”. Yeah, being a food blogger and actually leaving a fridge empty is impossible.
Basically, I am shoving food, dessert, snacks, fruit and everything in-between, in people’s mouth every chance I get.
I am so glamorous, aren’t I?
Yesterday I was such a mess, frantically cooking away. Today it’s time to pack, clean and pack some more.
These were the result of a whole loaf of french bread in the freezer, one sad ear of corn, a zucchini that needed sautéing and fresh tomatoes that are so good it’s crazy.
Oh, and tons of basil that I bought because I love basil so much. The problem is, my eyes are bigger than my mouth and my stomach. It’s kind of a problem sometimes.
Oh yeah, and a whole eight ounces of fontina that just needed to be melted. Honestly, it was screaming “Melt me! Melt me!” so I did and boy was is good!
Oh shoot, and the crispy basil??? Yeah, not kale, basil – wow!! They’re basil chips, and topped on this pizza they are awesome. Awesome!
Plus, these took me twenty-minutes, on the dot. It’s just an awesome meal and so easy, so fresh and the perfect late summer meal. Especially for you people out there who have a green thumb and actually have garden vegetables. Oh man, I would love a garden. You know, one that does not have fluorescent lights. Things don’t grow too well up at 10,000 feet where there are only about 30+ nights a year where it does not go below freezing. People try to grow stuff, there is even a community garden, but I have never seen anything that would come close being entered in a county fair. More like garage sale veggies.
I’m sure we could have grown stuff here in Oregon this summer, but since we are renting a condo and since we are only here 6 weeks, a backyard garden just isn’t happening for me!
Oh, don’t forget to make the balsamic glaze. It’s such a great compliment to these pizzas!
Simple Crispy Basil Caramelized Garden Vegetable + Fontina French Bread Pizza
Servings: 2 Servings
Calories Per Serving: 970 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 teaspoon olive oil
- 12 leaves fresh basil
- salt + pepper
- 1 loaf of whole grain french bread cut half
- 2 tablespoon olive oil
- 2 teaspoons honey
- 1 ear corn kernels removed
- 1 small zucchini
- 1 small pepper
- 1/2 cup grape tomatoes halved
- 1 clove garlic minced or grated
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh basil chopped
- 1/2 lemon juiced
- 8 ounces fontina cheese shredded
- [balsamic glaze | https://www.halfbakedharvest.com/fried-mozzarella-basil-and-nectarine-stacks-with-balsamic-glaze/] for drizzling (optional)
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- 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!
Ahh, I love summer food!