With the return of spring, this recipe features seasonal fruits and vegetables with mini veggie pizzas. It revolutionizes the cheese section by offering the first 100% plant-based alternative.
Start by preheating the oven to 220°C.
On a baking sheet, place the slices of eggplant and zucchini. Season with a little olive oil, pepper, and salt.
Bake for 5 minutes until you get nicely tender slices.
Remove everything from the oven. On the slices, add tomato sauce, a bit of basil, and cover with shredded mozzarella-style cheese.
To finish, put the tray back in the oven and bake for 8 to 10 minutes.
0 servings
4
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