Mini Pineapple & Zucchini Pizzas
Pie’s the limit! | 3-4 Servings
After you snack on these little pizzas, you’ll never question whether or not pineapple belongs on a pie (a pizza pie, that is). Buttery biscuit dough is rolled out into miniature pizza crusts, then topped with marinara, zucchini, pineapple, and mozzarella, and baked to melty golden-brown perfection. It’s the ultimate flavor combo: a little sweet, a little savory, and a whole lot of delicious.
Nutrition values are representative of approximately 3.5 servings.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Adjust racks to top and middle positions and preheat oven to 375 degrees. Wash and dry produce. Line 2 baking sheets with foil and coat with nonstick cooking spray.
Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Drain pineapple.
Remove biscuit dough from package; place on a flat, lightly floured surface. Roll out each piece of dough into a 3-inch round. Place on prepared baking sheets. Evenly spread tops of dough rounds with marinara. Top with as much zucchini and pineapple as you like. Evenly sprinkle with mozzarella.
Bake pizzas on top and middle racks until dough is golden and cheese melts, 15-18 minutes.
RECIPE SUGGESTION (Additional ingredients not included.)
Feel free to add more of your favorite toppings! We like pepperoni, diced bell peppers, or sliced black olives