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Mini puff pastry pizza

Ingredients

Adjust Servings:

	500 g unleavened puff pastry
	2 tablespoons of olive oil
	350 g salami
	300 g tomato
	1 red onion
	300 g cheese
	6-7 fresh basil leaves
	5 tablespoons of tomato sauce with basil

Nutritional information

193 g

Protein

369 g

Fat

258 g

Carbs

5048

Calories

Mini puff pastry pizza

Name: Mini puff pastry pizza
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: unleavened puff pastry: 500 g; olive oil: 2 tablespoons of; salami: 350 g; tomato: 300 g; red onion: 1; cheese: 300 g; fresh basil leaves: 6-7; tomato sauce with basil: 5 tablespoons of

quick snack

Features:

Cuisine:

Italian

30 min
Serves 4
Easy

Ingredients

500 g unleavened puff pastry
2 tablespoons of olive oil
350 g salami
300 g tomato
1 red onion
300 g cheese
6-7 fresh basil leaves
5 tablespoons of tomato sauce with basil

Directions

Mini pizzas with puff pastry are the perfect option for a quick snack, picnic, party, or everyday meal. They’re easy to make, look delicious, and most importantly, they allow you to experiment with toppings to suit your tastes: from classic sausage and cheese to vegetarian and diet options.

The puff pastry makes the pizza especially crispy and light, and the compact size of mini pizzas makes them perfect for serving individually—for kids at school, at a buffet, or for a light dinner.

Steps

Done

preparation

1. Roll out the prepared puff pastry to a thickness of 5 mm and cut into squares – these will be the bases for the mini pizzas.
2. Spray a baking sheet with olive oil, lay out the puff pastry squares, and brush with tomato sauce.
3. Add the diced salami, tomatoes, and red onion, and sprinkle with cheese.
4. Bake in a preheated oven at 390°F (200°C) for about 15 minutes, until golden brown.
5. Garnish the finished pizza with fresh basil leaves.

Enjoy!

Chef Hanna

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Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Mini puff pastry pizza

quick snack

Ingredients

Directions

Steps

preparation

Chef Hanna

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