ABOUT THE RECIPE:
My husband adores these little pizza squares! Flatbread Mini-Veggie Pizzas make a real hit at any party you are hosting and can be served as an appetizer or as 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
2 rectangular (about 16 by 6-inch or similarly sized) store-bought, vegan pizza crusts (see note)
1 to 2 tablespoons extra-virgin olive oil
½ cup prepared vegan marinara sauce
6 ounces cremini mushrooms, thinly sliced
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, see note)
8 to 12 fresh basil leaves, torn
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 and then add ¼ cup marinara sauce and spread evenly. Sprinkle one-half of the mushrooms, olives, sliced peppers and optional vegan cheese evenly over each crust.
Bake for 10 to 17 minutes (time in the oven depends upon the thickness of your crust), or until the crust is crisp and veggies are heated through. Sprinkle the basil over the top of the pizzas. Cut into squares, arrange on a pretty platter and serve.
Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free pizza crust available in some supermarkets. Plus, purchase gluten-free vegan cheese and marinara sauce, available in most supermarkets.