Comforting Main Italian

Mini roast-vegetable pizzas

Name: Mini roast-vegetable pizzas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6x 10cm pizzas
Cuisine: /italian
Ingredients: 1 quantity store-bought pizza dough; 1/2 cup basic or roasted tomato sauce; 125g roasted eggplant; 200g roasted capsicum; 170g marinated artichokes; 1/3 cup pitted black olives; 250g bocconcini, chopped; Basil leaves, to garnish

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15m

10m

6x 10cm pizzas

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by Chrissy Freer

Nutritionist and food writer

Oct 03, 2015

Stuck for vegetarian party catering ideas? Everyone will love these mini roast vegetable pizzas.

1 quantity store-bought pizza dough
1/2 cup basic or roasted tomato sauce
125g roasted eggplant
200g roasted capsicum
170g marinated artichokes
1/3 cup pitted black olives
250g bocconcini, chopped
Basil leaves, to garnish

Method

1.

Preheat oven to 230°C.
2.

Roll out pizza dough to fit six 10cm lightly oiled pizza trays. Spread tomato sauce on each base, then top with vegetables, olives and bocconcini. Bake for 12 minutes or until crisp. Serve garnished with the basil leaves.

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