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Veggie-Cheese Mini Pizzas

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
  • Total Time
    Prep: 30 min. Broil: 5 min.
  • Makes
    8 servings


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
Nutrition Facts
1 each: 509 calories, 30g fat (15g saturated fat), 69mg cholesterol, 906mg sodium, 34g carbohydrate (5g sugars, 5g fiber), 26g protein.

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