{"id":3003,"date":"2010-08-13T10:06:31","date_gmt":"2010-08-13T17:06:31","guid":{"rendered":"https:\/\/shescookin.com\/?p=3003"},"modified":"2014-10-19T07:09:20","modified_gmt":"2014-10-19T14:09:20","slug":"pizzettas","status":"publish","type":"post","link":"https:\/\/shescookin.com\/pizzettas\/","title":{"rendered":"Pizzettas!!!"},"content":{"rendered":"

\"Fruit<\/a><\/p>\n

Hurray for summer! Hard to believe that it’s August already and, for parents of school-age children, time to start Back-to-School shopping and thinking about getting back on a schedule – eek! I have a feeling that, like me,\u00a0 you’re squeezing as much fun as you can into every waking minute!<\/p>\n

I’m feeling a little guilty because I’ve not cooked anything noteworthy during the past two weeks – my excuse this week is that The Don’s been out of town and I’m just not inspired when there’s no one to cook for! But I will share this quick and easy dinner that’s also perfect for a casual afternoon with friends after a pool or beach day or tailgate parties. Resist the drive-through or take-out and have everyone make their own pizzettas with garden fresh veggies from the farmers market, a little of your favorite cheese, and add a gourmet touch with a special ingredient such as this luscious Truffle Aioli that I\u00a0 up found at Williams Sonoma<\/a>.<\/p>\n

\"Pizzetta5\"<\/a>

Fresh Ingredients<\/p><\/div>\n

What’s even better is there is no recipe to follow – use whatever needs using in the fridge or \u00a0fruits and veggies that suit the particular tastes of your dining companions \ud83d\ude42 Our pizzetta repertoire included a mix of sweet, savory and spicy flavors with a summer stone fruit pizzetta topped with caramelized Vidalia onion and grilled nectarine and grilled eggplant and peppers with a little kick of Arrabiata Sauce from Anotonello’s for the savory pizzettas. I made half of the pizzettas with the Arrabiata sauce and half with the Truffle Aioli for a “white” pizza.<\/p>\n

For the pizzetta crusts I used Oroweat Whole Grain White Sandwich Thins<\/a> which I love because in one little “bun” you have 5 grams of fiber and only 100 calories.<\/p>\n

Prepare your grill to med-high heat and quickly grill the eggplant,\u00a0 nectarine, and Oroweat Sandwich Thins.<\/p>\n

The green, or in this case, purple pepper will take a little longer – turning so it is charred on all sides, then place in a paper bag to steam so the skin is easily removed.<\/p>\n

Preheat the oven to 450 degrees. Assemble the pizzettas and bake on the middle rack until the cheese is melted and the crusts browned on the edges, about 5 – 7 minutes.<\/p>\n

Make it a Pizzetta Party: prepare all the ingredients, display on decorative plates, and let everyone dig in to make their own pizzettas!<\/p>\n

Enjoy \ud83d\ude42<\/p>\n

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