Impossible Mini Pizzas

Personal-sized pizzas crafted on crispy flatbreads, topped with savory Impossible meat, colorful bell peppers, red onion, and melted mozzarella cheese.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.61/serving

Dietary

• Vegetarian
• High-Protein
• Nut-Free
• Pescatarian

Tags

• bake
• quick
• comfort food
• savory
• kid-friendly
• crowd-pleaser

Ingredients

• 1 tablespoon olive oil
• 8 ounce Impossible ground meat
• 1 green bell pepper (thinly sliced)
• 0.5 red onion (thinly sliced)
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 4 pre-made flatbreads
• 0.5 cup pizza sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 400°F (200°C).
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 8 ounces Impossible ground meat and cook, breaking it up, until browned, about 5-7 minutes. Drain any excess liquid if needed.
3. Add 1 each thinly sliced green bell pepper and 0.5 each thinly sliced red onion to the skillet. Cook with the Impossible meat for 3-5 minutes until vegetables are slightly tender. Season with 1/2 teaspoon dried oregano, salt, and black pepper.
4. Place 4 each pre-made flatbreads on a baking sheet. Spread 1/2 cup pizza sauce evenly over each flatbread. Divide the Impossible meat and vegetable mixture among the flatbreads.
5. Sprinkle 1 cup shredded mozzarella cheese over the toppings. Bake for 8-10 minutes, or until the cheese is melted and bubbly and the crust is golden brown.

Notes

The cooked Impossible meat and vegetable topping mixture can be prepared ahead of time and frozen for up to 1 month. Thaw and reheat before using on fresh flatbreads.

Nutrition (per serving)

• Calories: 520
• Protein: 30 g
• Carbohydrates: 45 g
• Fat: 25 g
• Fiber: 6 g
• Sodium: 950 mg
• Saturated Fat: 9 g
• Sugar: 8 g
• Cholesterol: 35 mg