VEGGIE-CHEESE MINI PIZZAS

Veggie-Cheese Mini Pizzas image

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

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

Previous Next

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

Steps:

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 : Calories 509 calories, Fat 30g fat (15g saturated fat), Cholesterol 69mg cholesterol, Sodium 906mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 5g fiber), Protein 26g protein.