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+
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US Customary
Metric
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5
from 1 vote
Pepperoni-Arugula Tomato “Pizza” Rounds
Prep Time
5
mins
Cook Time
10
mins
Course:
Appetizer, Side Dish, Snack
Servings:
8
rounds
Calories:
48
kcal
Author:
Olga Miller
Ingredients
2
large slicing tomatoes
, cut into 4 slices each
Kosher salt and freshly ground black pepper
4
ounces
mozzarella cheese
, grated, or cheese alternative
Pepperoni rounds
, roughly chopped, about 1-2 rounds per “pizza”
1
cup
loosely packed baby arugula
, plus more for garnish
¼
cup
sliced olives
US Customary
-
Metric
Instructions
Preheat broiler on high.
Arrange the tomato slices in a single layer on a baking sheet; sprinkle with salt and pepper.
Divide the cheese evenly among the tomato slices. Top each with the pepperoni, arugula and olives.
Broil 4 inches from heat for 6-8 minutes or until the cheese is melted. Garnish with arugula leaves, if desired.
Notes
Use a round mini cookie cutter to make mini pepperoni rounds.
Nutrition
Calories:
48
kcal
|
Carbohydrates:
2
g
|
Protein:
4
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
9
mg
|
Sodium:
156
mg
|
Potassium:
96
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
400
IU
|
Vitamin C:
5
mg
|
Calcium:
120
mg
|
Iron:
0.2
mg