Mini pizzas with summer vegetables

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  • 4
  • Easy
  • 20 mins
  • 12 mins
  • Budget Friendly

Ingredients

  • - frozen pizza dough
  • - 1 small brick tomato coulis (scant 1/2 cup)
  • - 2 artichokes
  • - 1 zucchini
  • - 1 eggplant
  • - 1 yellow or red pepper
  • - 1 small white onion
  • - 2 cups of French Emmental cheese thinly sliced ​​(about 8 oz)
  • - Oregano
  • - Pepper
  • - 1 tbsp. tablespoons oil
  • - 2.5 tbsp flour

Preparation

Step 1

Preheat oven t0 475 ° F for 10 minutes.

Prepare the vegetables:
- Cut the artichokes in 6, seed the pepper and cut into cubes, and eggplant. Slice the zucchini into rounds. Saute the vegetables quickly with chopped white onion in a skillet with a little oil or butter.
- Defrost pizza dough following the instructions.
- On a floured surface, divide the dough to make 4 Pizzettes (mini pizzas). Form into 4 balls and let stand a few minutes.
- Oil and flour a baking sheet. Work the dough from the center of each ball; with the fingertips, push outward to give them the shape of a pizza, a thickness of 5 mm. Form a small edge around the pizza.
- Arrange the circles of dough on baking sheet.

Step 2

Prepare Pizzettes:
- Spread a little tomato sauce on each pizza, scattering the zucchini, diced peppers and eggplant and artichokes.
- top with the sliced ​​Emmental, to cover the pizza, sprinkle with oregano and pepper.
- Bake about 12 minutes
- Serve hot.

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