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Pesto mini pizzas
4 servings
Ingredients
1 amount for basic pizza dough (see basic pizza dough)
200 grams of cream cheese
˝ cup (125 grams) of prepared pesto
2 teaspoons of olive oil
2 sliced pores
125 grams of sliced mushrooms
1 tablespoon of brown sugar
100 grams of chili, seedless and minced
250 grams of yellow or cherry tomatoes, cut in half
1 tablespoon of fresh basil
or 1 teaspoon of dry basil
125 grams of manchengo cheese, grated
Preparation
Prepare the pizza dough as explained in the recipe. Divide in 4 portions forming a 15 cm disk with each one. Place on a greased pan and set aside. In a bowl, mix well the cream cheese with the pesto. Spread this mix over the pizza bases and bake for 10 minutes. Heat oil in a frying pan at medium heat. Sauté the pores, mushrooms & sugar for 4 minutes or until the vegetables soften. Spread over the pesto sauce on the pizza bases and add the chili, tomatoes and basil. Sprinkle with cheese and bake for 20-25 minutes more or until the pizza base is golden.
Note
Oven temperature 180C
This mini pizzas are very popular with teenagers and adults. They are tasty both hot and cold, and are ideal for a quick lunch. If you prefer, cook, peel fresh bell peppers and use them instead of the chili.
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