Vegetarian Mini Pizza della Sicilia

You know when you do something that you think you are pretty good at. And then you see someone else doing it a hundred times better, and you realize that you have been sucking at it the whole time. That is how we felt when we ordered a vegetarian pizza from a small ristorante on Sicily, a few years back. The way they put topping on a pizza, mama mia, that is how it was meant to look like (and taste!). Forget about the traditional vegetariana, with a few vegetables in pretty looking patterns. These pizzas were topped with at least ten different ingredients. And instead of arranging them in plain patterns, they were stacked upon each other in a big pile. There were tomatoes, onions, spinach, olives, big chunks of garlic, artichokes, mushrooms, marinated eggplant and zucchini, big pre boiled potatoes … and a lot more. The lesson we learned from that day, don’t be shy when you decorate a pizza. Just throw as many vegetables on it as you can fit.

These pizzas are inspired from that sicilian restaurant, but instead of making one giant pizza we made mini versions. It has probably been said a zillion times before, but this is a great thing to do for a party. Prepare all the ingredients and a big batch of pizza dough (you can prepare the dough the day before), then let everyone decorate their own pizza.

Regarding the dough. About a year ago we made potato pizza on a rye dough. That recipes was so good that we have been sticking with it since then. This time we used the same recipe, but switched rye for spelt flour, and it turned out just as good as the rye dough. We have tried a few different gluten free pizza doughs, but we never found one with the same elasticity as our dough. So if you have the perfect recipe for a gluten free pizza dough, please write it or link to it in the comment field, and we will try them out next time.

Vegetarian Mini Pizza
Makes around 8 – 10 small pizzas (5-inch) or 1 large

As we mentioned above you can use almost anything as topping, we have only written some suggestions. We marinate the zucchini and eggplant and make a proper tomato sauce ourselves, if you want to make it easier for yourself you can buy these things pre-made in the supermarket.

1 cup/2,4 dl lukewarm water
2 tsp instant dry yeast
2 tsp sea salt
2 1/2 cup/6 dl spelt flour (we used light)
2 tbsp olive oil

Tomato sauce:
1 tbsp olive oil
1 onion, chopped
1 clove garlic
2 tbsp capers (drained)
a pinch of dried chili
1 1/2 cup/3,6 dl of canned tomatoes
1 tbsp fresh or 1 tsp dried oregano
salt & black pepper

4 pre boiled potatoes
250 g marinated artichoke hearts
100 g kalamata olives
1 zuchini (marinated)
1 eggplant (marinated)
4 brown mushrooms, cut in quarters
1/4 fennel, thin slices
300 g small tomatoes
2 small spring onions, divided in half
1/2 broccoli100 g goat cheese
salt & black pepper
fresh aragula, put it on after the pizza has been in the oven

Making the dough: Pour warm water in a medium size bowl. Add salt and yeast and stir around. Mix in 2 cups of flour. Gradually add more flour until the dough comes together enough for you to start kneading it. Knead for a couple of minutes, add additional flour if it sticks to your hands. Put the dough back in the bowl and drizzle it with olive oil. Work the dough until it’s completely covered in the oil. Cover the bowl with plastic wrap and set it in a warm place for 1 – 2 hours.

Making the tomato sauce: Heat olive oil in a medium size pot. Add onion, garlic, and chili and saute  for 2-3 minutes. Add capers and fresh tomatoes and spices and cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid.

Preheat the oven to the highest possible temperature (450-500°F). Remove the plastic cover from the dough and start working it with your hands on a slightly floured work surface. Make 8 to 10 small portions. Stretch and flatten the dough until you get the desired size and thickness that you prefer and move it to a baking pan covered with parchment paper. Spelt flour doesn’t stretch as good as wheat flour but if you work carefully and flatten it with the palm of your hand you will get it right. Another trick is to roll them out directly on the parchment paper with a slightly floured rolling pin and then just move the parchment paper to the baking pan.

Brush the dough with 2 tbsp tomato sauce. Cover them with topping of your choice. Bake for about 10-15 min until the outer part of the topping and the edges are slightly burnt. Sprinkle with fresh goat cheese, a bit of olive oil, fresh aragula, salt and freshly grounded pepper. Serve immediately.


  • How do I store the leftover dough? Made a bunch today! Tunis.
    • Hi Julie, you can store the dough in a plastic covered bowl in the fridge for a couple of days. /Luise
  • wow. wow, wow, wow. love this idea.
  • Now I'm back looking at your kick-ass pizzas for the 20th time or so.... Must make them soon! ;)
  • They look so cute and delicious! great recipe!
  • those pizzas are beautiful! I love the mini size and the way they're loaded with vegetables. In "Babycakes Covers the Classics" there is a recipe for gluten free pizza dough. There is also a vegetable tart which uses a gluten free dough that's probably more similar to typical pizza dough.
  • yum! love the minis!
  • i love them, they are so cute :) Beautiful pictures!
  • Your introduction made me laugh. Your mini pizzas look beautiful. You recommend going to Sicilia? I am a big fan of Italy but I have never been there.
    • Hi Claudia, we do recommend Sicily. We rented a car and drove around for ten days. It was an amazing trip, so many beautiful places to see. Although it must be said that Palermo is one of the most chaotic cities we have experienced, especially by car... /David
  • Sini
    These look super delicious! I'm on the search for a gluten free pizza dough as well as I'm organizing a birthday party for my grandma and I really hate when people with special diets have "their own food".
  • Holy moly! These pizzas look fabulouso! Time to through a pizza party soon. :)
  • Your pizzas look amazing!!! I made spelt flour dough few times and I love I'd like to try your rye version... ^_^
  • Homemade pizza is a staple in our household. It is a fab way to use up leftovers. I find that spelt works very well in the base. I never make it with regular 00 flour ever. I love your toppings and the quaintness of the bite sizes you have created. Very nice indeed.
  • These are some of the best looking pizzas I have ever seen!! Beauties...
  • These are incredible! And now I feel like what I've been making has been sucking the whole time, so you've effectively passed that torch ;) Thank you for these recipes!
  • These look amazing! I can tell you know what you're talking about when it comes to toppings! And I love that you used spelt.
  • those are breathtakingly beautiful pizzas. I need to try your dough recipe!
  • Yes! Now this is my kind of pizza! I've never been to Sicily, but I've always topped my pizzas with more veggies than most and always got funny looks from people who topped there's with lots of cheese! Beautiful, can't wait to try your crust too!
  • Delicious looking disks of deliciousness! Beautiful post. I've got a tuna and creme fraiche one on my blog but I need to fire the photographer (me!) as I can't hope to compete with your lovely offering.
  • These are beautiful. We have plans for grilling pizza this weekend. I like the idea of the smaller size...and all the beautiful veggies.
  • I make a really nice gluten-free pizza dough. It isn't elastic in any way, I really don't think you would ever find a gluten-free one that is?! But it is really tasty. The quinoa flour keeps it nice and light.
  • These are super little mini pizzas for teens! We love doing this for birthdays or get-togethers where they can all make their own. Yours look delicioso!
  • So pretty! I haven't made pizza at home in awhile, but these are sure inspiring me.
  • Those look delicious! I love the variety and the fact that they're mini. So beautiful :)
  • Each of these looks so wonderful. I could just eat that filling and be satisfied!
  • Stunning pictures. I love the idea of adding TONS of veggies and making mini versions!
  • These are works of art! I totally agree, a creative mess is the most beautiful thing! (and tasty!)
  • Melanie Persaud
    Are you a professional food photographer? You should be! Simply gorgeous!

Leave a comment