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I don’ know about you but I love pizza and crave it just about weekly, so when I found these sandwich thin’s at the store, I knew it would be a great vessel for some mini veggie pesto pizza, which is the perfect snack!

I am often talking with clients about snacks, and how to make snacks more exciting. Sometimes we have to switch things up and this is a great way, because all you basically need is bread, sauce, cheese and toppings that you’d likely have in your kitchen. I found these sandwich thins to be a great vessel for these mini veggie pesto pizza’s because they get crispy which I love.

I started making my own pesto about a year ago and have added it to just about everything, but store bought is totally fine too! Making the pesto (and cleaning it up) can be a little bit of a pain, but there is usually extra left over that I pour into ice cube trays and freeze until I am craving some pesto again. So if you make it once, keep some in the freezer and just defrost when you want to make this!

Let’s get cooking!

Sandwich-Thin Mini Veggie Pesto Pizza



  • Basil leaves from 1 pack of basil about 2.5 cups of leaves
  • 1 cup fresh baby spinach
  • 1 clove garlic
  • Zest of 1 lemon
  • Juice from 1/2 fresh lemon
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup extra virgin olive oil + 2tbsp
  • 1/8 tsp salt and pepper


  • 2 slices sandwich thins can substitute with any bread of your choice (english muffin, bagel, sourdough, etc.)
  • 1/4 cup shredded cheese I used a pizza blend
  • 3-4 mushroom caps thinly sliced
  • 1/4 cup broccoli chopped
  • 1/2 bell pepper thinly sliced
  • 4 cherry tomatoes sliced
  • 1/2 zucchini thinly sliced
  • Salt and pepper to taste


  • Preheat oven to 375 degrees.
  • Excluding the olive oil, add all ingredients for pesto into a food processor. Begin to blend, while slowly adding in the 1/4 cup olive oil. If still chunky, add extra tablespoons of olive oil. Set aside.
  • Begin to assemble pizza. Layer the sandwich thin halves with 1 tbsp shredded cheese, top with vegetables evenly throughout. Lightly season with salt and pepper.
  • Bake in oven for 12-15 minutes, or until vegetables are roasted and sandwich thins toasted.
  • Remove from oven and drizzle with pesto.
  • Add remaining pesto to ice cube tray, cover with plastic wrap and freeze until you'd like to use again. The frozen pesto can be defrosted in the microwave in about 15-20 seconds.

The lemon gives the pesto an extra hit of freshness, on top of the melty cheese, roasted veggies and toasted bread.

You can switch this up with any veggies you like, or leave them out all together! You can also add left over chicken, beef or beans, to add some extra protein.

Make it how you love and as always, I hope you enjoy!

Lots of LOVE,