Simple Crispy Basil Caramelized Garden Vegetable + Fontina French Bread Pizza Recipe By Half Baked Harvest

Oh My Goodness, Yum...

Simple Crispy Basil Caramelized Garden Vegetable + Fontina French Bread Pizza by Half Baked Harvest

Ingredients

Crispy Basil
• 1 teaspoon olive oil
• 12 fresh basil leaves
• salt + pepper
Pizzas
• 1 loaf of whole grain french bread, cut in half
• 2 tablespoon olive oil
• 2 teaspoons honey
• 1 ear corn, kernels removed
• 1 small zucchini
• 1 small pepper
• 1/2 cup grape tomatoes, halved
• 1 clove garlic, minced or grated
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fresh basil, chopped
• 1/2 lemon, juiced
• 8 ounces fontina cheese, shredded
• balsamic glaze , for drizzling (optional)

Instructions

1. Preheat the oven to 325°F.
2. Make sure the basil leaves are really dry so they crisp instead of wilt in the oven. Arrange the basil leaves on a baking sheet and sprinkle with olive oil, salt and pepper. Toss the leaves with your hands to make sure they’re well-covered. Place the baking sheet in the oven and roast for 5-10 minutes or until leaves turn dark green and become crispy (WATCH CLOSELY). Remove from the oven and turn the oven onto broil.
3. While the basil leaves are cooking heat a a skillet over medium high heat. Add 2 tablespoon of olive to pan. Add the corn, red pepper and honey. Saute five minutes and then add the zucchini. Saute until the veggies are soft and begin to caramelize on the edges, about 5 minutes longer. Once the veggies are soft and caramelized turn off the heat and stir in the 1/4 cup fresh basil, lemon juice and the tomatoes. Set aside.
4. Place the french bread on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toast under a broiler until edges are golden brown, about 1-2 minutes (watch closely). Remove from the oven and place a few of the crispy basil leaves on each of the cut sides of the french bread. Sprinkle on equal amounts of the fontina cheese and then top each half with equal amounts of the caramelized garden vegetables. Finish with a sprinkle more of fontina cheese if desired.
5. Broil on high in the middle of the oven for 5-6 minutes, watching closely and rotating the pan once or twice during broiling. Please, please watch them closely! Everyone's broilers are different so check on the pizzas constantly!
6. Remove and top with the remaining crispy basil leaves and if desired drizzle with balsamic glaze (highly recommended). EAT!

5 Favorite Popsicle Recipes to Beat the Summer Heat!

Did You Know?

The popsicle was invented by an eleven-year-old boy.

In 1905, eleven-year-old Frank Epperson from San Francisco, California invented the popular hot weather treat, the Popsicle as we know it today. However, the invention supposedly came about as a pure accident! According to the Popsicle company, one cold evening Frank left a mixture of powder flavored soda water with a stir stick in it on the porch. Because of the cold weather outside, he awoke to a frozen treat on a stick.

Seventeen years later, in 1922, Epperson served his ice lollipops at a Fireman’s ball and they were a huge hit. It didn’t take long then for Epperson to realize the commercial possibilities of his accidental invention. A year later, in 1923, he introduced the frozen pop on a stick to the public at Neptune Beach, an amusement park in Alameda, California. It was a big success. He soon after applied and received a patent for a “frozen confectionery”, in 1924, which he named the “Epsicle Ice Pop”. He began producing it in different fruit flavors on birch wood sticks.

Enjoy 5 of my favorite variations on the popsicle found around the web by 5 wonderful food bloggers -- from the Coconut Lime Pop to the Mango Pineapple flavor!

1.  Coconut Lime Popsicles by Kelli at The Corner Kitchen

2.  Peach & Lavender Sangria Popsicles by A Thought for Food

3.  Strawberry Shortcake Greek Yogurt Popsicles by The Kitchen Paper

4.  Sea Salted Limoncello Popsicles by Pink Patisserie

5.  Mango Pineapple Popsicles by Grandbaby Cakes