Deconstructed Pizza
These little “deconstructed pizza” appetizers are beautiful to look at and good to eat too. The pizza bases of baked Parmigiano Reggiano cheese are topped with roasted tomato, Mozzarella cheese and basil. Serve these little pizzas at your next cocktail party.
Servings Prep Time
24pizzas 2hours
Cook Time
30minutes
Servings Prep Time
24pizzas 2hours
Cook Time
30minutes
Ingredients
Instructions
  1. Preheat the oven to 250° F. Slice the tomatoes into ¼-inch slices. Place them on a Silpat-lined baking sheet so that the tomatoes are not touching each other. Season each tomato slice with a pinch of salt and a thin slice of garlic. Drizzle a little olive oil onto each tomato slice and bake in the oven until the tomatoes are soft, dark and the flavor is very concentrated, about two hours. Remove from the oven and let the tomatoes cool to room temperature (they can be made one or two days ahead and stored in an airtight container).
  2. Raise the oven temperature to 325° F. On a Silpat-lined baking sheet place a 3 ¾-inch ring mold. Fill the ring mold with two tablespoons of freshly grated Parmigiano Reggiano cheese and flatten with the back of a spoon or your fingers. Repeat, filling the entire baking sheet and one additional baking sheet, leaving about one inch of space between each.
  3. Bake for about seven minutes, until bubbling and light brown. Remove from the oven and let cool completely to harden. Using a metal spatula, remove the Parmigiano Reggiano crackers to a plate.
  4. Top each cheese base with some tomato slices, a few small pieces of mozzarella, and a basil leaf.
Recipe Notes
Nutrition Facts
Deconstructed Pizza
Amount Per Serving
Calories 189 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 23mg 8%
Sodium 258mg 11%
Potassium 125mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 12g 24%
Vitamin A 3%
Vitamin C 11%
Calcium 37%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.