Mini Vegetable Pizzas

Name: Mini Vegetable Pizzas
Ingredients: 4 None pitas; 1/4 cup pizza sauce; 1 oz Parmesan cheese, grated; 2.5 oz salami, roughly chopped; 3.5 oz roasted eggplant antipasto, drained and roughly chopped; 4 None marinated artichoke hearts, quartered; 3.5 oz roasted red peppers, drained and thinly sliced; 1 oz pitted kalamata olives, chopped; 3.5 oz mozzarella cheese, thinly sliced; 2 tbsp small fresh basil leaves

10 ingredients

1 steps

Ingredients

4 None pitas
1/4 cup pizza sauce
1 oz Parmesan cheese, grated
2.5 oz salami, roughly chopped
3.5 oz roasted eggplant antipasto, drained and roughly chopped
4 None marinated artichoke hearts, quartered
3.5 oz roasted red peppers, drained and thinly sliced
1 oz pitted kalamata olives, chopped
3.5 oz mozzarella cheese, thinly sliced
2 tbsp small fresh basil leaves

Directions

1

Preheat oven to 425°F. Grease 2 baking trays. Place pita bread on prepared trays. Spread pizza sauce over top then sprinkle with Parmesan cheese. Top with salami, eggplant, artichoke hearts, peppers and olives. Arrange mozzarella slices over top and bake for 10-12 mins, or until bases are crisp. Serve sprinkled with basil.