New Year’s Party Bites I

I.   Thin Crust Tomato Pesto Pizza Bites


  •  Parchment Paper (2 pieces – aprox. 12” x 18”)
  • 12 slices of fluffy white bread (crusts removed)
  • ½ c evoo (extra virgin olive oil)
  • 3 large cloves fresh garlic
  • ½ teaspoon chopped fresh rosemary
  • 1/4 c. finely diced pinenuts
  • 1 cup sliced olives, a combo of black, reds and greens
  • 4 ounces tomato sauce
  • 3 ounces tomato paste
  • 1 ounce heavy red wine (burgundy, zinfandel, or cabernet)
  • 1 c. shredded mozzarella (optional for cheese eaters only)
  • ½ c. shredded Parmigiano (optional for cheese eaters only)

Heat oven to 400°F

Pizza Bite Crusts

  1. Peel and smash to a paste, garlic, add half to the olive oil and half to tomato sauce.
  2. Place bread on parchment paper on a flat surface, brush  lightly with garlic olive oil on both sides
  3. Place second parchment over the top of bread slices and roll with a rolling pin until bread is ¼” thin and flat.
  4. Place bread slices (on the parchment) on a flat baking sheet and bake in oven for 3-4 minutes until bread begins to “toast”


Run together in a food processor:

Tomato sauce, Tomato paste,  Red wine, Rosemary, Pinenuts and any leftover garlic olive oil.  (If none, add 1 tablespoon of evoo and 1 smashed garlic clove to mix)

Putting it together:

  1. Spread Pesto on breads up to edges of each slice
  2. Spread cheeses (if cheese is included)
  3. Return to oven and watch carefully, removing when topping is bubbly (and cheese is melted).
  4. Cut on bias to make “triangles”

Serve Hot or at Room Temperature

© Barbara A. Ziegler 2013 All rights reserved

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