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Roasted vegetable pesto pizzetta

Serves: 12
Prep: 30
Cook: 30

    These pizzas are spread with pesto that adds a vibrant colour and flavour to them. Pesto is an excellent alternative to traditional tomato sauce in this recipe. Give these pizzas a go, you will not be disappointed.


    • 4 capsicums
    • 2 punnets cherry tomatoes
    • 2 teaspoons balsamic vinegar
    • 2 teaspoons olive oil
    • 12 small pizza bases (100g per 1 small pizza base)
    • 1 cup commercial pesto
    • 200g low fat feta
    • 1 cup rocket


    1. Place whole capsicum on a lined baking tray and bake in a hot oven, 200°C, for 30 minutes or until charred and blistered. Remove from oven and place in paper bag to cool.
    2. Halve cherry tomatoes and place in a bowl with vinegar and oil. Toss well. Arrange on a lined baking tray and bake in a hot oven, 200°C, for 10 minutes or until they begin to soften. Remove from oven.
    3. Remove skin from capsicum and cut into slices.
    4. Spread pizza bases with pesto and arrange capsicum, tomatoes and crumbled feta on top.
    5. Place pizza bases on tray and bake in a hot oven, 200°C, for 20 minutes or until crust is crisp. Serve topped with fresh rocket. Makes 12 mini pizzas.


    • When you are time poor, purchase pre-roasted capsicums and tomatoes from the deli.
    • Use either homemade or commercial pesto in this recipe.

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