These are mini party pizzas. Try the toppings below, or create your own favorite combinations.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell.
|2 oz (60 g) mozzarella, cut into small slices|
|3 tbsp pesto, homemade or store-bought||1/2 cup packed, coarsely chopped arugula leaves|
|3 tbsp sun-dried tomato paste||2 tbsp pine nuts|
|2 oz (60 g) sliced salami or pepperoni, cut into strips||extra virgin olive oil, to drizzle|
|6 pitted Kalamata olives, halved|
Preheat the oven to 425°F (220°C). Lightly oil 2 or 3 large baking sheets.
Knead the pizza dough on a lightly floured surface. Roll out into a thin rectangle 1/4 in (5mm) thick. Using a 3in (7.5cm) round cookie cutter, cut out 24 rounds, gathering up the dough trimmings and re-rolling as required. Transfer the rounds to the baking sheets.
Spread 12 rounds with the pesto and half with the sun-dried tomato paste. Top the pesto rounds with salami, olives, and mozzarella. Top the sun-dried tomato rounds with the arugula and pine nuts. Brush with olive oil, cover loosely with a clean paper towel, and let stand for 20 minutes, or until puffy.
Bake for 12–15 minutes, until golden brown. Serve warm.
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