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Add a touch of sophistication to your traditional pizza with this recipe for roasted vegetable pizzettes. Satisfying and refreshing, pizzettes are a delicious, simple-to-make snack. A surefire crowd-pleaser, these pizzettes feature a mouthwatering mélange of roasted vegetables, cheese, prosciutto, and pesto. If you’re in pursuit of a new pizza dish, try this cheesy pizzette recipe with roasted vegetables!
- 1 package of pre-made pizza dough
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 small red onions, sliced
- 1 tbsp olive oil
- ½ tsp sea salt
- ½ tsp dried Italian herbs
- 20 pitted Kalamata olives
- Black pepper
- All-purpose flour
- Goat cheese
- 1 tsp pesto
- Place a pizza stone in the oven and heat to 400 degrees Fahrenheit.
- Add red onions, yellow bell peppers, and red bell peppers to a mixing bowl and top with sea salt and olive oil, then mix well.
- Spread the vegetables on a baking sheet lined with parchment paper, then roast them in the oven for 30 minutes at 400 degrees Fahrenheit.
- Divide pre-made pizza dough into 4 balls on a floured surface, then roll them out into 4×8” ovals.
- Lay the ovals side-by-side on a sheet of parchment paper slightly larger than the pizza stone. Top them with the roasted vegetables, Kalamata olives, dried Italian herbs, and fresh black pepper
- Use a pizza paddle or a baking sheet to slide the paper with the pizzettes onto the pre-heated pizza stone while wearing oven-safe gloves. Then, bake at 450 degrees Fahrenheit for 8-10 minutes or until the crust is puffy and golden.
- After baking, transfer the pizzettes to a cooling rack and slide the parchment paper out from underneath them to keep the bottoms crispy.
- Add goat cheese, pesto, and chives to half the pizzettes and prosciutto and ricotta cheese to the other half, and enjoy!
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