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Vegetarian

Loaded Veggie Mini Pizzas

Skip the pizza delivery this week and premake your own mini pizzas.

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Skip the pizza delivery this week and premake your own mini pizzas. Make the dough on Sunday and assemble and bake before serving — or store them fully assembled for one day before baking

Servings
4
Prep Time
15 min
Duration
30 min

Ingredients

  • ½ recipe Double-Duty Dough
  • 2 cups baby spinach
  • 4 oz asparagus, thinly sliced
  • 1 shallot, thinly sliced
  • 1 cup multicolored cherry tomatoes, halved
  • 1 cup grated mozzarella cheese
  • ½ cup Everyday Pesto

Preparation

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Divide dough into 4 equal pieces. Press each into a 6-inch circle directly on the parchment. Bake for 5 minutes.
  2. Toss remaining ingredients together in a bowl and divide among 4 pizza crusts. Wrap well and store in the refrigerator.
  3. When ready to serve, preheat oven to 400°F. Bake for 10 minutes, until vegetables are wilted and tender and crust is golden.

MAKE AHEAD: Make crusts and prebake up to 4 days ahead. Fully assembled, pizzas will keep for 1 day in the fridge.

Related: Sunday Prep for a Week of At-Home Meals

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 609
  • Carbohydrate Content 47 g
  • Cholesterol Content 118 mg
  • Fat Content 38 g
  • Fiber Content 10 g
  • Protein Content 25 g
  • Saturated Fat Content 8 g
  • Sodium Content 637 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 20 g
  • Polyunsaturated Fat Content 8 g