How do you store the festive mini pizzas with luxury toppings?

In the refrigerator: Store the fried pizza pieces without toppings covered for a maximum of 1 day in the fridge. Before serving you can reheat the pieces for 5 minutes in a preheated oven at 180 ° C. In the freezer: if you want to keep the pizzaatjes longer, you can also freeze them. Pack the cooled pieces (without toppings) airtight in cling film or a freezer bag and keep them in the freezer for up to 1 month.

How do you warm up the festive mini pizzas with luxury toppings?

Warm up from the freezer: Heat the pizza pieces directly from the freezer in a preheated oven at 180 ° C for 8-10 minutes, until they are crispy and warm again. Only add the fresh toppings after heating.

Festive mini pizzas with luxury toppings

Name: Festive mini pizzas with luxury toppings
Cook time: 30 min
Total time: 30 min
Yield: 4-6P
Ingredients: For the basics:; 1 pre -fried pizza base; Artichok-Pecorino Spread:; 1 jar of artichokes imposed; 100 g freshly rays pecorino; ½ bunch of fresh basil; Creamy pepper spread:; 1 jar of mini peppers filled with cream cheese; 80 g freshly grafted Parmesan cheese; TOPPINGS:; Tartar of prawns with stracciatella di burrata:; 6 peeled prawns; 125 g Stracciatella; 2 tbsp high -quality olive oil; Black pepper and fleur de sel; Sixte of ½ lemon; Edible flowers (optional); Baked girolles with chives:; 125 g girolles; 1 tbsp olive oil; ½ bunch of chives; Pepper and salt; Gold leaf (optional)

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30min

•

Easy

Nice old -fashioned cookies that you can't get enough of. Perfect to combine with a strong espresso. We bet you can't stop eating?

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Ingredients

What do you need?

Quantity: 4-6P

For the basics:
1 pre -fried pizza base

Artichok-Pecorino Spread:
1 jar of artichokes imposed
100 g freshly rays pecorino
½ bunch of fresh basil

Creamy pepper spread:
1 jar of mini peppers filled with cream cheese
80 g freshly grafted Parmesan cheese

TOPPINGS:
Tartar of prawns with stracciatella di burrata:
6 peeled prawns
125 g Stracciatella
2 tbsp high -quality olive oil
Black pepper and fleur de sel
Sixte of ½ lemon
Edible flowers (optional)

Baked girolles with chives:
125 g girolles
1 tbsp olive oil
½ bunch of chives
Pepper and salt
Gold leaf (optional)

For the basics:
1 pre -fried pizza base

Artichok-Pecorino Spread:
1 jar of artichokes imposed
100 g freshly rays pecorino
½ bunch of fresh basil

Creamy pepper spread:
1 jar of mini peppers filled with cream cheese
80 g freshly grafted Parmesan cheese

TOPPINGS:
Tartar of prawns with stracciatella di burrata:
6 peeled prawns
125 g Stracciatella
2 tbsp high -quality olive oil
Black pepper and fleur de sel
Sixte of ½ lemon
Edible flowers (optional)

Baked girolles with chives:
125 g girolles
1 tbsp olive oil
½ bunch of chives
Pepper and salt
Gold leaf (optional)

Preparation method

How do you make this?

Make the spreads: Use a blender or food processor to make the spreads.

Artichok-Pecorino Spread: Mix the artichokes, pecorino and basil to a smooth mixture. Set aside.

Creamy pepper spread: Puree the mini peppers and Parmesan cheese into a creamy spread.

Spread the bottom: spread the artichoke-pecorino spread over one half of the pizza crust and the creamy pepper spread over the other half. Then cut the pizza into eight equal pieces and place it on a baking sheet.

Baking: Preheat the oven to 200 ° C. Bake the pizza pieces for 8-10 minutes until the cheese melted and the pizza base is golden brown.

Apply toppings: Gambas with Stracciatella: Finely chop the prawns and mix with olive oil, lemon zest, pepper and salt. Stir the stracciatella and divide over the pizza with pepper spread. Place small portions of the Gamba tartar on the Stracciatella. Garnish with edible flowers.

Girolles with chives: fry the girolles in olive oil with salt and pepper. Place the girolles on the pieces with artichoke spread and sprinkle with Parmesan cheese. Add gold leaf for a festive accent.

Serve: Serve directly and enjoy these tasteful mini pizzas!

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