Assorted Mini Pizzas with Mozzarella and Ricotta


  • 16 oz. Galbani┬« Mozzarella, shredded
  • 15 oz. Galbani┬« Ricotta
  • pizza dough, divided into 8 balls
  • 2 cups tomato sauce
  • 1/2 cup sliced pepperoni
  • 1/2 olive oil, for brushing
  • 2 zucchini, cut into 1/8 inch round slices
  • 1 cup baby spinach, washed and dried
  • 1 cup broccoli florets, blanched*
  • 1 cup button mushrooms, thinly sliced
  • 12 oz. jar roasted red peppers, drained, sliced
  • 1 small can black olives, sliced
  • 1/2 cup basil leaves, torn
  • salt & pepper


  • Preheat oven to 400┬║ F.
  • On a flat, floured surface, roll out pizza dough into eight, 5″ rounds. Place rounds on a greased and floured sheet tray and brush with egg wash or oil. Pre-Bake crusts for 10 minutes.
  • Place cheeses, tomato sauce, and prepared toppings into separate bowls.
  • Let each guest customize their pizza with the toppings of their choice.
  • Bake pizzas on sheet tray for approx. 10 minutes, or until golden brown. Cut and sprinkle with fresh basil before serving.

* Blanched Broccoli: Bring 2 quarts of water to boil in a large pot. Boil florets for 3 minutes. Immediately remove from heat, drain, and rinse under cold water until cool.