Mini pizzas Rustica

Name: Mini pizzas Rustica
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 36
Ingredients: 1 Baking mix (500 g) for mixed wheat bread "Bauernkruste" with yeast and sourdough; 2 Branches of rosemary; 3-4 Stem(s) Thyme; 1/3 collar Chives; 2-3 (approx. 200 g) medium-sized tomatoes; 1 1/2 packs (approx. 180 g) Mozzarella cheese; 100-125 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp coarse sea salt; 75 g pesto alla genovese; 1 package (200 g) smoked salmon in slices; 7-10 Tbsp Flour; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 36

1 Baking mix (500 g) for mixed wheat bread "Bauernkruste" with yeast and sourdough
2 Branches of rosemary
3-4 Stem(s) Thyme
1/3 collar Chives
2-3 (approx. 200 g) medium-sized tomatoes
1 1/2 packs (approx. 180 g) Mozzarella cheese
100-125 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp coarse sea salt
75 g pesto alla genovese
1 package (200 g) smoked salmon in slices
7-10 Tbsp Flour
baking paper

Directions

1
Put 340 ml of lukewarm water and the baking mixture into a mixing bowl. Knead with the dough hooks of the hand mixer at the highest setting for approx. 5 minutes to a smooth dough. Cover and leave to rise in a warm place for at least 30 minutes. Knead the dough again on a floured work surface and form into a long roll. Cut the roll into approx. 36 small pieces, form into balls and press them into flat talers by hand. Spread on 2-3 baking trays lined with baking paper, cover and leave to rise for another 15 minutes.
2
Meanwhile wash the herbs and shake them dry. Cut the chives into small rolls and pluck the remaining herbs into small pieces. Wash tomatoes, dab dry and cut into slices. Drain mozzarella and cut into slices. Season crème fraîche with a little salt and pepper. Cut 24 mini pizza bases crosswise with a knife and brush with water. Sprinkle 12 bases with some coarse sea salt and cover with the herbs. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes. Spread 1/2 teaspoon of pesto on each of the remaining pizza bases and cover with 1 slice of mozzarella and tomato. Bake in the same way as the first pizza bases. In the meantime, place a teaspoon of crème fraîche on each of the 12 uncoated, still warm pizza bases and spread the salmon on top. Sprinkle with chives.
3
Sprinkle 12 bases with some coarse sea salt and cover with the herbs. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes. Spread 1/2 teaspoon of pesto on each of the remaining pizza bases and cover with 1 slice of mozzarella and tomato. Bake in the same way as the first pizza bases. In the meantime, place a teaspoon of crème fraîche on each of the 12 uncoated, still warm pizza bases and spread the salmon on top. Sprinkle with chives. Place 1/2 teaspoon of pesto on each of the baked warm tomato mozzarella pizzas and arrange all pizzas on a large plate. Serve hot or cold
4
30 minutes waiting time