Description
These vegan-friendly mini pesto pizzas are layered with flavor and baked to golden perfection in puff pastry. Quick, plant-based, and always a hit.
Ingredients
2 sheets puff pastry, thawed
Flour for rolling
1/4 cup vegan pesto (plus more for dipping)
1/4 cup marinara (plus more for dipping)
5 oz vegan pepperoni
2 roasted red peppers, sliced
3 oz vegan feta, crumbled
Fresh basil
2 tbsp vegan butter, melted
1/2 tsp garlic powder
Everything seasoning
Instructions
1. Thaw puff pastry on the counter until pliable but still cool.
2. Preheat oven to 400°F and line a baking sheet with parchment paper.
3. Roll both pastry sheets on a floured surface to even size.
4. Lay one sheet on the baking sheet and spread with pesto and dollops of marinara.
5. Layer with pepperoni, red peppers, feta, and fresh basil.
6. Top with the second sheet of pastry and press down lightly.
7. Cut into 48 small squares (6×8 grid).
8. Mix melted butter and garlic powder and brush over the top.
9. Sprinkle with everything seasoning.
10. Bake for 20–25 minutes or until golden and puffed.
11. Let cool slightly, slice again, and serve with extra dips.
Notes
Make sure puff pastry is cold before baking for best results.
Can be frozen after baking and reheated in oven for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 bites
- Calories: 58
- Sugar: 1
- Sodium: 210
- Fat: 4
- Saturated Fat: 0
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0.5
- Protein: 1
- Cholesterol: 0