Mini salami pizzas with spring onions and tomatoes

Name: Mini salami pizzas with spring onions and tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 bunch Chives and oregano; 150 g Light cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Spring onions; 6 cherry tomatoes; 1 can(s) Sunday rolls (4 pieces; 200 g); 12 discs low-fat turkey salami; 125 g low-fat mozzarella cheese; 7-10 Tbsp Flour; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 bunch Chives and oregano
150 g Light cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Spring onions
6 cherry tomatoes
1 can(s) Sunday rolls (4 pieces; 200 g)
12 discs low-fat turkey salami
125 g low-fat mozzarella cheese
7-10 Tbsp Flour
baking paper

Directions

1
Wash the chives and oregano and dab dry. Cut the chives into fine rings. Pluck the oregano leaves from the stalks, except for a little bit for garnishing, and chop finely. Mix herbs with crème légère and season with salt and pepper.
2
Clean and wash the spring onions, cut them in half lengthwise and cut into pieces. Wash and halve the tomatoes. Remove the bread dough from the tin and divide into 4 rolls. Roll out thinly on a floured work surface.
3
Place on a baking tray lined with baking paper. Spread with herb cream and cover with tomatoes, spring onions and salami slices. Dice mozzarella roughly and sprinkle on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes until brown.
4
Remove the pizzas, let them cool briefly and garnish with oregano.