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Mini pizzas with summer vegetables

By

Rate this recipe 3.7/5 (82 Votes)

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

Details

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

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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ingredients

  • 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

METHOD

  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! 

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