Mini roast-vegetable pizzas

• 1 quantity pizza dough*
• 1/2 cup basic or roasted tomato sauce*
• 125g roasted eggplant
• 200g roasted capsicum
• 170g marinated artichokes
• 1/3 cup pitted black olives
• 250g bocconcini, chopped
• Basil leaves, to garnish

1. Preheat oven to 230°C.
2. Roll out pizza dough to fit six 10cm lightly oiled pizza trays. Spread tomato sauce on each base, then top with vegetables, olives and bocconcini. Bake for 12 minutes or until crisp. Serve garnished with the basil leaves.