Pizzettes a la Looye

Finger-lickingly delicious bite-size pizzas

Small is the new big. Surprise your guests with these “pizzette” – delicious mini pizzas you can serve as finger food. Vary the toppings by adding extra touches such as fresh basil or pine nuts. 
 

INGREDIENTS (serves 4 persons)
Tomato sauce

  • 500 g. JOYN tomatoes cut into large chunks
  • 1 white onion, diced
  • 2 cloves of garlic, minced
  • 1 tsp. oregano
  • 2 tbsp. olive oil
  • Salt and pepper to taste

Other ingredients

  • 4 pita breads
  • Small bag of rocket
  • Prosciutto
  • 2 balls buffalo mozzarella
  • 4 JOYN tomatoes, sliced
  • 8 Honeytomatoes sliced
joyn-pizzette

HOW TO PREPARE 

  • Preheat the oven to 210° C.
  • To start preparing the tomato sauce, sweat the onion and garlic in a splash of olive oil. Add the tomatoes and oregano to the pan along with a splash of water and simmer for 30 minutes.
  • Puree the tomato sauce with a hand blender and set aside to cool.
  • Slice the pita breads through the middle and spread them with a tablespoon of the tomato sauce, both kinds of tomato slices and slices of the buffalo's milk mozzarella.
  • Heat the pita breads in the oven for 15 minutes until the mozzarella has melted.
  • Dress the rocket with some olive oil, salt and pepper. Garnish the 'pizzettes' with a slice of prosciutto and rocket.
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