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Here I go again.
More basil.
And corn.
And tomatoes.
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.
Ugh.
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?
Yeah… not.
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: 792 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Crispy Basil
- 1 teaspoon olive oil
- 12 leaves fresh basil
- salt + pepper
Pizzas
- 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)
Instructions
- 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!
I love everything about these pizzas, from the caramelized veggies to the crispy basil and the balsamic glaze (no way is that optional!). Leftovers has never looked so good ;).
I love French bread pizza and this one sounds super amazing!!
Thank you so much, Julie!
Ooooooh gooodness girl! I love me a french bread pizza (we make them ALL the time), and your toppings rock! xo
Thanks Ashley!
This is a summer dinner dream! And good luck cleaning out the fridge…I never seem to be able to do that before we go away. I guess my eyes are bigger than our stomachs.
Thanks Joanne!! I did the best I could, but it still not clean!
I’m making this recipe tonight – looks fabulous. The tomatoes are not listed in the ingredients — how much did you use? Also, when do you add the lemon juice?
Hi Lulu! I just fixed the recipe. Thanks for letting me know about the missing tomatoes and lemon juice!!
Hope you love this!
So simple yet so divine. Love, love, love it! I want some.
Thank you!
SDNSOAINWIDSJFBJDK. that looks awesome.
I’ve been trying to come up with a fun, summery healthy side that isn’t completely weird health food to make next time we have company over. My mom doesn’t let me make anything with stevia or quinoa until I’ve tested it, first. Lest our guests leave thinking “OMG that was “health food”? I am never eating healthy ever again.” …and that would obviously make me wanna pull my hair out. haha.
Anyway, I’m guessing that this isn’t the amazing dessert recipe you were talking about sharing? xD Although I could definitely go for one of these for dessert. all that cheesy goodness. gaaaah. <3
Pinning this! And hopefully making it, soon. 😀
LOL!!
Thank you so much, Abbie! Hope you love this!
That pizza looks amazing!!! You are such a genius! I have italian bread and mozzarella/parmesan/feta in the fridge. I just might switch up the recipe. I love the balsamic glaze, I made some for my pizza salad last night too !!!
Thank you so much!! Hope hope you love this!
It looks like everyone had pizza on the brain today! There are at least 3 in my blog feed plus yours and the one I posted today. The crispy basil on yours is kind of driving me crazy though. I. Must. Have.
I know, I was thinking the same thing!!
Thank you so much, Des!
Have you already been there six weeks!? Jeeze louise that’s gone freakily fast!
I know!! It is so crazy!
These look like utter perfection to me! Veggies to roast are not something that’s missing from my fridge right now, and I’m growing my own basil on my balcony, so I’m planning to whip these up over the weekend…and I already can’t wait! They look delish, and I just love your writing: you’re so so funny!
xx Ivana
Macarons and Pearls
Thank you so much, Ivana!! I hope you love these!
basil crisps! Move over kale crisps. I have to make those!!
Thank you!!
This looks amazing! This is slightly embarrassing to admit, but I may even trying using leftover hot dog buns to make these ;).
Sounds good to me!!
Thanks Hannah!
Love roasted corn. I almost forget about adding it to pizzas.not that you have any on hand, but you could make a bean and/seed smear in place of the fontina and make this thing vegan. 🙂
Oh yum! That would be so good! Thanks for the suggestion!
This is a whoolleee lotta something awesome!! Look at all that! Dayummm!
Thanks Megan!