Juicy topped mini pizzas

Name: Juicy topped mini pizzas
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 can(s) (425 ml; drained weight: 240 g) Artichoke hearts; 100 g Tomatoes; 1 package (300 g) chilled fresh dough for 4 baguette rolls; 4 TSP Tomato paste; 7-10 Tbsp dried thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs cooked ham (approx. 30 g each); 80 g Blue cheese; 1/2 bunch Parsley; 7-10 Tbsp Salad, parsley and cherry tomatoes; 7-10 Tbsp Flour; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 can(s) (425 ml; drained weight: 240 g) Artichoke hearts
100 g Tomatoes
1 package (300 g) chilled fresh dough for 4 baguette rolls
4 TSP Tomato paste
7-10 Tbsp dried thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs cooked ham (approx. 30 g each)
80 g Blue cheese
1/2 bunch Parsley
7-10 Tbsp Salad, parsley and cherry tomatoes
7-10 Tbsp Flour
baking paper

Directions

1
Drain the artichokes on a sieve and cut them in half. Wash, clean, quarter and seed the tomatoes. Cut them into pieces. Roll out the dough, divide into 4 pieces and roll out each piece on a lightly floured work surface (approx. 10 cm Ø).
2
Place on a baking tray lined with baking paper. Spread each dough with 1 teaspoon of tomato paste and season with thyme, salt and pepper. Cover each with 1 slice of ham, artichoke halves and tomatoes.
3
Cut the cheese into pieces and spread on the pizzas. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 15-20 minutes. In the meantime, wash parsley, dab dry, pluck leaves from the stalks and chop finely.
4
Arrange pizzas on plates and sprinkle with parsley. Serve garnished with salad, parsley and halved cherry tomatoes.