| | Mini roast-vegetable pizzas
Mini roast-vegetable pizzas
Mini roast-vegetable pizzas 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  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.
Time for preparing:
10 min.


  • 1 quantity 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