Smoky Vegetable Pizzettas are simple budget friendly pizza like meals. I use pre made bread dough for ease but you can make your own. The best toppings on these pizzas are whatever you fancy and have in the fridge. This is perfect vegetarian recipe to use leftover vegetables. Serve as a main dish or snack. When I need to pack the meal out, add beans or a salad.

Smokey Vegetable Pizzetas Recipe - TheRecipe.Website

Smoky Vegetable Pizzettas

The number of vegetable combinations is massive so take a shot. The ultimate “Self Assembly” meal.

4.94 from 45 votes

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Course: Main Dish, Snacks

Cuisine: American, Italian

Keyword: Cheese, Dough, Gouda, Herbs, Pastry, Snacks, Vegetables, Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 234kcal

Ingredients

16 oz bread dough
6 oz artichoke hearts marinated
12 slices red onion thin
6 slices eggplant thinly sliced
2 cups smoked Gouda cheese shredded
12 slices plum tomato
4 large green onions thinly sliced
1 tbsp rosemary
1 tbsp basil

Instructions

Heat oven to 425 degrees F. Line a large baking sheet with foil; grease foil. Set baking sheet aside.
Drain artichoke hearts, reserving marinade. Quarter artichoke hearts (if necessary, cut larger pieces of artichoke hearts in half to get total of 12 pieces); set aside.
6 oz artichoke hearts
Place red onion wedges and eggplant slices on foil-lined baking sheet. Brush with some of the reserved artichoke marinade (discard any remaining marinade). Bake red onion and eggplant in oven for 10 minutes (do not turn). Remove from oven and set aside.
12 slices red onion, 6 slices eggplant
Meanwhile, cut the thawed bread dough into 12 equal pieces; form each piece into a ball. On a lightly floured surface, flatten each ball and roll out to a 4-inch circle.
16 oz bread dough
Place dough circles on lightly greased large cookie sheets. Prick circles generously with fork.
Sprinkle 1 cup of the Gouda cheese evenly over dough circles. Arrange one half-slice of eggplant, one red onion wedge, one artichoke quarter, and one slice of tomato on each dough circle.
6 oz artichoke hearts, 12 slices red onion, 2 cups smoked Gouda cheese, 12 slices plum tomato, 6 slices eggplant
Sprinkle green onion and rosemary over circles. Top circles with remaining Gouda cheese. Bake about 10 minutes or until edges are lightly browned. Remove from oven; sprinkle with snipped fresh basil.
4 large green onions, 1 tbsp rosemary, 1 tbsp basil