Pepperoni Pizza Toasts
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Pepperoni Pizza Toasts

Pepperoni Pizza Toasts

with Veggie-Boosted Sauce and Potato Coins

Enjoy all the things you love about a classic pepperoni pizza, from the stretchy mozzarella to the tangy tomato sauce, but on toasted ciabatta! Picky vegetable eaters won't even notice the cleverly grated zucchini cooked in the marinara sauce. Crispy potato coins completes this satisfying and wholesome meal!

Quick Prep
Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

87.5 g


2 unit

Ciabatta Roll

(Contains Barley, Wheat)

460 g

Russet Potato

200 g


¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 cup

Marinara Sauce

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp


(Contains Milk)

½ tbsp


¼ tsp


0.06 tsp



Nutrition Values

Calories820 kcal
Fat31 g
Saturated Fat15 g
Carbohydrate102 g
Sugar12 g
Dietary Fiber7 g
Protein34 g
Cholesterol75 mg
Sodium2440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Parchment Paper


Prep and roast potato coins

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, half the garlic salt and 1/2 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp oil per sheet.) Toss to coat. Roast in the middle of the oven, flipping halfway through, until crispy and golden-brown, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Sear pepperoni and prep

Meanwhile, heat a large non-stick pan over medium heat. Add half the pepperoni (use all for 4 ppl) to the pan in a single layer. (NOTE: Don't overcrowd the pan; cook pepperoni in 2 batches if needed.) Cook, tossing halfway through, until pepperoni are crisp and lightly browned, 6-7 min. (TIP: Save any leftover pepperoni for a future creation!).Meanwhile, halve ciabatta. Grate zucchini. Remove the pan from heat. Carefully transfer pepperoni to a plate, reserving fat in the pan.

Toast ciabatta

Rub cut-sides of ciabatta in the pan used to cook pepperoni until ciabatta are coated in fat and the pan is wiped clean. Arrange ciabatta on a parchment-lined baking sheet, cut-side up. Toast ciabatta in the top of the oven until golden-brown, 4-5 min. (TIP: Keep an eye on ciabatta so they don't burn!)

Make sauce

Meanwhile, reheat the same pan (from step 2) over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl pan until melted, 30 sec. Add zucchini, remaining garlic salt and 1/4 tsp sugar (dbl for 4 ppl). Season with pepper. Cook, stirring often, until softened, 2-3 min. Add marinara sauce. Cook, stirring often, until fragrant and warmed through, 1-2 min. Remove from heat.

Assemble and bake pizza toasts

Spread 3 tbsp marinara sauce on each ciabatta half in an even layer. Sprinkle cheese over sauce, then top with pepperoni. Bake pizza toasts in the top of the oven until cheese melts and pepperoni is crisp, 4-5 min.

Finish and serve

Divide pizza toasts and potato coins between plates. Serve any remaining sauce alongside for dipping.