Veggie Pizza Appetizer Recipe
A quick, colorful, and crowd‑pleasing Veggie Pizza Appetizer Recipe featuring a crispy thin crust topped with vibrant bell peppers, mushrooms, cherry tomatoes, and melty cheese—perfect for parties, game days, or casual gatherings.
Ingredients
Dough/Base (for 12 mini pizzas):
- 1 lb 450 g pizza dough (homemade or store‑bought)
- 1 tbsp semolina flour for dusting
- 1 tbsp extra‑virgin olive oil for brushing
Sauce:
- ½ cup crushed San Marzano tomatoes
- 1 clove garlic minced
- Pinch sea salt & black pepper
- 4 fresh basil leaves torn
Cheese & Toppings:
- 1 cup shredded low‑moisture mozzarella
- ½ cup cremini mushrooms thinly sliced
- ½ cup mixed bell peppers red, yellow, orange, thinly sliced
- ½ cup cherry tomatoes halved
- ¼ small red onion paper‑thin slices
- Optional: handful baby arugula or spinach for garnish
Finishing:
- Flaky sea salt
- Crushed red pepper flakes optional
- Fresh basil leaves for garnish
Instructions
Preheat & Prep:
- Preheat oven to 500 °F (260 °C) with a pizza stone or baking sheet inside.
- Lightly dust a work surface and pizza peel (or sheet) with semolina flour.
Shape Dough:
- Divide dough into 12 equal pieces.
- Stretch each piece into a 4‑inch round, leaving a slightly thicker edge.
- Brush edges with olive oil.
Make Sauce:
- In a small bowl, combine crushed tomatoes, garlic, salt, pepper, and torn basil.
- Stir until just blended.
Assemble Pizzas:
- Spread 1 tsp sauce onto each round, leaving a ¼‑inch border.
- Sprinkle 1 tbsp mozzarella over the sauce.
- Top evenly with mushrooms, peppers, tomatoes, and onion slices.
Bake:
- Slide mini pizzas onto the preheated stone.
- Bake 6–8 minutes, rotating halfway, until edges are blistered and cheese is melted.
Finish & Serve:
- Transfer to a platter.
- Sprinkle flaky salt, red pepper flakes, and garnish with fresh basil (and arugula/spinach if using).
- Serve immediately while warm.
Notes
- Room‑Temp Dough: Let refrigerated dough sit 30 minutes before shaping for ease of stretching.
- Prevent Sogginess: Pat mushrooms and tomatoes dry; don’t overload with sauce.
- Make‑Ahead: Par‑bake crusts 2 minutes, cool, then freeze for up to 1 month. Top and bake from frozen.
- Variations:Swap tomato sauce for pesto or white garlic sauce.
- Add olives, artichoke hearts, or a sprinkle of goat cheese.
- Storage: Store leftovers in an airtight container in the fridge up to 2 days; reheat on a hot baking sheet at 425 °F for 5 minutes.