Minipizzas with salami

Name: Minipizzas with salami
Cook time: 25 min
Total time: 25 min
Yield: 24
Ingredients: 1 roll (à approx. 400 g) Pizza dough (refrigerated shelf); 120 g chunky tomatoes (canned or packaged); 24 (approx. 90 g) small slices of salami; 150 g grated Emmental; baking paper

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 24

1 roll (à approx. 400 g) Pizza dough (refrigerated shelf)
120 g chunky tomatoes (canned or packaged)
24 (approx. 90 g) small slices of salami
150 g grated Emmental
baking paper

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line baking tray with baking paper. Roll out the dough. Cut out 24 circles (approx. 6 cm Ø) with a cookie cutter or a glass.
2
Place on the tray. Prick several times with a fork. Form two rolls from the rest of the dough for breakfast the next day and bake for about 10 minutes.
3
Spread the pizzas with chunky tomatoes, cover each with 1 slice of salami. Sprinkle with cheese. Bake in a hot oven for 10-15 minutes. Sprinkle with basil leaves as desired. Serve with rocket salad.