Red Pepper and Olive Mini Pizzas

Total time: 30 minutes


  • 2 squares of puff pastry, 5" (13cm) each
  • 1 small red pepper, roughly chopped (or half of a large pepper)
  • 3 green garlic, sliced, including green tops (or green onions)
  • 1/4 cup Greek olives, pitted and chopped (or your favorite)
  • 2 tsp olive oil
  • 1/2 cup ricotta cheese


  • Thaw the puff pastry
  • Sauté pepper and green garlic in olive oil until tender, 6 - 8 minutes.
  • Cut squares of pastry if needed.
  • Lay the pastry on a baking sheet. With a dull knife (butter knife) lightly etch around the pastry, 1/3" (.75cm) from the edge.
  • Divide the ricotta and spread evenly within the etched lines.
  • Divide and add the pepper / green garlic mixture.
  • Top with olives
  • Bake, 425F (215C) for 12 - 15 minutes, until golden brown.
  • Remove and serve.