Veggie-Cheese Mini Pizzas |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A zesty mustard-horseradish sauce makes this a tasty change of pace from traditional veggie pizza. Feel free to experiment with whatever vegetables are in season.Allene Bary-Cooper, Wichita Falls, Texas Ingredients:
16 fresh asparagus spears, cut into 4-inch pieces |
1 tube (13.8 ounces) refrigerated pizza crust |
1 tablespoon butter, melted |
1/3 cup dijon mustard |
3 tablespoons prepared horseradish |
8 slices part-skim mozzarella cheese |
8 slices tomato |
8 thin slices sweet onion |
1/4 teaspoon salt |
1/8 teaspoon pepper |
16 slices swiss cheese (3/4 ounce each), divided |
2 medium ripe avocados, peeled and sliced |
fresh basil leaves, optional |
Directions:
1. Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender. Place asparagus on paper towels; pat dry and set aside.
2. Cut pizza dough into eight pieces. Roll each into a ball; flatten into a 4-in. circle and place on greased baking sheets. Bake at 400° for 8-10 minutes or until golden brown.
3. Brush each crust with butter. In a small bowl, combine mustard and horseradish; spread over butter. Layer with mozzarella cheese, tomato and onion slices. Sprinkle with salt and pepper; top with one slice Swiss cheese.
4. Broil 5-6 in. from the heat for 1-2 minutes or until cheese begins to melt. Top with avocado slices, two asparagus spears and remaining Swiss cheese. Broil 1-2 minutes longer or until cheese is melted. Garnish with basil if desired. Yield: 8 servings.
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