ABOUT THE RECIPE:
My husband adores these little pizza squares! Vegan Flatbread Mini-Veggie Pizzas make a real hit at any party you are hosting. These pretty pizza squares can be served as an appetizer or a main course offering. Change up the toppers with whatever your family likes, and you have a perfect weeknight meal for everyone!
Makes 8 to 10 servings
INGREDIENTS:
- 2 rectangular (about 16 by 6-inch or similarly sized) store-bought, vegan pizza crusts or flat-breads (use gluten-free if needed)
- 1 to 2 tablespoons extra-virgin olive oil
- ½ cup prepared vegan marinara sauce
- 6 ounces cremini or white button mushrooms, thinly sliced (see note)
- 1/3 to 1/2 cup chopped green olives with pimento
- 7 to 8 ounces jarred fire roasted sweet red bell peppers, sliced
- ½ cup shredded vegan cheese (optional)
- 8 to 12 fresh basil leaves, (torn into pieces) or 1/2 teaspoon dried basil
INSTRUCTIONS:
Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper. Put the pizza crusts on the lined baking sheet. Brush each crust with a scant tablespoon of olive oil. Spread 2 tablespoons marinara sauce over each crust. Sprinkle one-half of the mushrooms, olives, sliced peppers and optional vegan cheese evenly over each crust.
Bake for 10 to 17 minutes or until the crust is crisp and veggies are heated through. (Time in the oven depends upon the thickness of your crust.) Sprinkle the fresh basil over the top of the pizzas. Cut into squares; arrange on a pretty platter ,and serve.
NOTE: If preferred, you can sauté the mushrooms in a bit of olive oil (or water) until slightly soft and golden, before adding them to your pizzas.
