Grilled Zucchini and Red Onion Pizzette

I don’t think I’ve ever truly stressed how much I insanely love crispy thin crust pizzas. The textures are just out of this world. It’s pizza cheesy goodness mixed with a satisfying crunch from the crust, but none of the greasy guilt you get from a regular slice. Annnnd it’s incredibly super simple to make! During the spring and summer, my family gobbles up so many of these pizzettes because they don’t weigh you down, but they will fill you up. Just make sure to eat it outside with friends with a nice cool drink. They’re so perfect for lunch, dinner, and even an appetizer for a cocktail party (slice them into bite sized pieces and you’re good to go with gourmet!). Actually…now that I think of it…every time I’ve ever made a thin crust pizza, my family insists that it would be great to have a pizzette party. Hm. Maybe I should throw one. Anyone want an invite? ;)

Anyway, this particular pie is particularly tasty due to the combo of grilled veggies, cheese, chickpeas, and a sprinkling of spices. Throw some thinly sliced zucchini and red onion on the grill, and you’ll instantly get a burst of delicious caramelizing amazingness. Toss those veggies onto a crisp crust with a little cheese and WOW. You’re going to devour the entire thing. But like I said, it’s fairly guilt free, so enjoy an extra slice or three! The chickpeas give it some body, but you can omit this ingredient if you’re not a fan or if you want an even lighter treat. Play with your favorite ingredients and soon you’ll have a pizzette customized just for you!

2-3 matzo

1 zucchini (thinly sliced)

1 red onion (thinly sliced)

1 1/2 cup mozzarella cheese

1/2 cup chickpeas

Garlic powder/oregano/red pepper flakes to taste

Salt/pepper to taste

1 tablespoon extra virgin olive oil

Preheat the oven to 450 degrees Fahrenheit.

Preheat your grill. Brush lightly with oil. Sprinkle veggies with salt/pepper and put on the grill; about 2 minutes per side. Remove from grill.

Place matzo on a baking sheet. Sprinkle with cheese. Layer with the grilled veggies. Sprinkle with your desired amount of garlic powder, oregano, and red pepper flakes. Drizzle LIGHTLY with oil and a pinch of salt.

Bake for 5-8 minutes, or until cheese is bubbly.

Serve and enjoy!