Menu Enter a recipe name, ingredient, keyword...

Mini pizzas with summer vegetables


Rate this recipe 3.7/5 (82 Votes)


  • - 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


Servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 12mins
Cost Budget Friendly


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.

You'll also love

Chef Tips and Tricks

VIDEO: Gluten-Free Broccoli Pizza

This Gluten-Free Broccoli Pizza is original, healthy and super tasty!



  • 1 head broccoli
  • 1 egg
  • 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other) 
  • 1 cup tomato sauce (or canned crushed tomatoes)
  • ¾ cup shredded cheese
  • ½ cup grated Parmesan
  • 9 slices coppa ham


  1. Cut the broccoli and boil until soft.
  2. Place the broccoli in a blender.
  3. In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
  4. Form a ball and roll it flat on an oven tray.
  5. Bake in the oven for 20 min at 350° F.
  6. Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
  7. Layer 1 cup of shredded cheese.
  8. Place a layer of Coppa ham.
  9. Top off with of grated Parmesan cheese.
  10. Slide it back into the oven until the cheese melts.
  11. Serve! 

Review this recipe

Mini pizzas with summer vegetables Mushroom tartines