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Mini Pineapple & Zucchini Pizzas  Pie’s the limit! | 3-4 Servings

Main Course · Serves 2

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.*

Main Course
Difficulty
medium
Rating
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Instructions

4 steps
  1. 1

    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.

  2. 2

    Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Drain pineapple.

  3. 3

    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.

  4. 4

    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

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