Pizza is a favorite of mine and these individual appetizer snacks are perfect, with a nice bite from the green chilies.
This is a recipe I got after my mom passed away. My dad asked if there was anything I wanted and I went through her collection of hand written recipes. I believe this one was handed down to her from my great aunt. It holds dear memories for me as I remember she would always make these as appetizers for the entire family’s traditional Christmas dinner at our house.
They are really easy to make ahead or freeze for later and bake for that impromptu dinner party. After I spread the pizza topping on the slices of french bread I slide the entire tray in the freezer. After several hours I take out and place in Ziploc bags and draw the air out, seal and freeze.
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Mini Pizzas
Ingredients
- 1 small can Ortega Green Chilies
- 2 large cloves of garlic
- 4 green onions
- 1 can chopped black olives
- 1 8 oz can tomato sauce
- 1 1/2 cup shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 4 oz of chopped good, dry salami
- 1/3 cup of olive oil
- 1 tsp sugar
- 1 loaf of long thin sourdough bread
Instructions
- Chop first three ingredients very fine. In a bowl add the rest of the ingredients and the chopped chilies, garlic and green onions and mix well.
- Slice the bread thin and get about 40-48 pieces total.
- Spread the pizza mixture evenly over all pieces and place on a cookie sheet. At this point you could freeze for later use and store in a Ziploc Freezer bag or bake for 8 minutes and serve crispy and hot!
Pizza Spread * 1 can chopped Ortega Green Chilies * 1 small can (4 oz.) Chopped Black Olive * 4 or more chopped green onions (greens & all) * 2 cloves garlic finely chopped or garlic salt or garlic powder. * 1 (8 oz) can tomato sauce * 1_1/2 cups Shredded Cheddar Cheese or more * 1/2 Cup Wesson Oil. (Family friend said she used 1/4 cup Olive Oil instead) Spread on French Bread Roll Halves and broil and serve hot. Above I have my Mom’s recipe she used to make that is a lot like yours. She made this… Read more »
Thanks June for sharing your Mom’s recipe. It’s so easy to make these and they freeze great for that impromptu party. Cheers!
These are now a “staple” in our house and the “make a big batch and freeze idea” is great!
My bf’s tip (we tried it tonight) is to use a a cake frosting bag to squirt the topping onto the bread. It was faster and less messy than the spoon method.
Thanks for all your “even I can make thus” recipes.Kevin. 🙂
Thanks for stopping by and for the nice comments! Anyone can cook and bake regardless of ones skill set. I try to make it easy with the step by step posts and photographs. Enjoy Marianne!