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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
87.5 g
Pepperoni
2 unit
Ciabatta Roll
(Contains Barley, Wheat)
460 g
Russet Potato
200 g
Zucchini
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 cup
Marinara Sauce
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Sugar*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.)
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.
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!)
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.
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.
Divide pizza toasts and potato coins between plates. Serve any remaining sauce alongside for dipping.
