This roasted veggie pizzette makes the most delicious snack

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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!


  • 2 small red onions, sliced
  • ½ tsp sea salt
  • ½ tsp dried Italian herbs 
  • 20 pitted Kalamata olives
  • Black pepper
  • All-purpose flour


  • Prosciutto
  • Ricotta
  • Goat cheese
  • 1 tsp pesto
  • Chives



  1. Place a pizza stone in the oven and heat to 400 degrees Fahrenheit. 
  1. 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.
  1. Spread the vegetables on a baking sheet lined with parchment paper, then roast them in the oven for 30 minutes at 400 degrees Fahrenheit. 
  1. Divide pre-made pizza dough into 4 balls on a floured surface, then roll them out into 4×8” ovals. 
  1. 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  
  1. 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. 
  1. After baking, transfer the pizzettes to a cooling rack and slide the parchment paper out from underneath them to keep the bottoms crispy. 
  2. 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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