Minipizzas with salami & mushrooms

Name: Minipizzas with salami & mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 100 g small mushrooms; 1 Onion; 4 Stem(s) Oregano; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Tomatoes; 1 tin(s) (400 g; 8 pieces) Sunday rolls (refrigerated shelf); 7-10 Tbsp Flour; 100 g Schmand; 12 Thin slices of salami; 125 g Mozzarella; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

100 g small mushrooms
1 Onion
4 Stem(s) Oregano
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Tomatoes
1 tin(s) (400 g; 8 pieces) Sunday rolls (refrigerated shelf)
7-10 Tbsp Flour
100 g Schmand
12 Thin slices of salami
125 g Mozzarella
baking paper

Directions

1
Clean, wash and halve the mushrooms. Peel and halve the onion and cut into strips. Wash the oregano and remove the leaves. Heat oil in a large pan. Fry the mushrooms and onion.
2
Season with salt and pepper. Add oregano and fry briefly more. Take it out and let it drain.
3
Wash and slice the tomatoes. Open the dough tin, take out the dough and place 2 pieces of dough on top of each other. Roll out oval on some flour (approx. 15 cm long) and place on a baking tray lined with baking paper.
4
Season sour cream with salt and pepper. Spread on the pastry, cover with mushrooms, onion, tomatoes and salami. Dice the mozzarella and sprinkle over it. In a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
5
manufacturer) bake for about 15 minutes until golden brown