Veggie Mini-Pizza

Ingredients for servings

  • 1 ball of dough see notes, or

  • 1 pre-made 8-inch-wide crust

  • 2 tbsps olive oil

  • the toppings

  • 4 tbsps tomato and basil or other red pizza sauce

  • pinch of salt

  • pinch of black pepper

  • 4 oz mozzarella cheese, shredded

  • 2 oz grated parmesan or crumbled feta cheese

  • 0.25 cup spinach leaves

  • 0.25 cup baby bella mushrooms, thinly sliced

  • 0.25 red onion, thinly sliced

  • 0.25 bell pepper, thinly sliced and de-seeded

  • 0.25 Roma tomato, diced

  • 4 basil leaves

  • 2 tbsps black olives, pitted and sliced


  • Preheat your oven to 240°C (450°F), or set it to toast.

  • Knead ball of Roberta’s Pizza Dough into flat 8-inch-wide disk, or remove pre-made crust from packaging.

  • Brush all of the surface with olive oil.

  • Spoon the sauce and spread evenly on top of the dough.

  • Spread cheeses evenly over the dough.

  • Place the toppings evenly on top of the cheese. Press toppings with spoon. Add extra sauce and cheese, if you want.

  • Bake pizza in oven until crust edges are deep brown (10 minutes for pre-made crust, much longer for freshly made dough).

  • Take pizza out of oven and let cool.


If you want to make your own dough you can use the following recipe Roberta’s Pizza Dough

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