Rocket, Parmesan and pine nut mini pizzas recipe

  • Makes 12 canapes
  • 20 mins to prepare and 40 mins to cook
  • 185 calories / serving
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Prepare the sauce by heating the olive oil for it in a saucepan over a moderate heat.

Saute the garlic for a minute, then add the chopped tomatoes, sugar and seasoning. Bring to a simmer and cook for 4-5 minutes until thickened. Remove from the heat and leave to one side.

Preheat the oven to 220°C. Combine the flour, salt, yeast and sugar in a large mixing bowl.

Mix in the oil and water to form a dough, bringing it together with your hands, then kneading gently on a lightly floured surface for a minute until even. Divide the dough into small balls and roll out on a lightly floured work surface to roughly 1/2cm thickness and roughly 5cm in diameter.

Arrange on baking trays and drizzle with the extra-virgin olive oil. Top with a little of the tomato sauce in the middle of the mini pizzas.

Bake for 15-20 minutes until the dough is cooked and the sauce is hot.

Remove and top with a combination of rocket leaves, some pine nuts and shaved Parmesan. Serve on platters, arranged in rows.

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  • Ingredients

  • For the dough

  • 200g plain flour
  • 3.5g dried active yeast
  • salt
  • ½tbsp caster sugar
  • 45ml olive oil (25ml for the sauce)
  • 110ml warm water (roughly 45 degrees)
  • For the sauce

  • 500g canned chopped tomatoes
  • 2 cloves garlic, minced
  • For the topping

  • 150g rocket leaves
  • 75g Parmesan, shaved
  • 50g pine nuts, toasted
  • 50ml extra-virgin olive oil
  • pepper
  • Energy 770kj 185kcal 9%
  • Fat 12g 17%
  • Saturates 2g 12%
  • Sugars 2g 2%
  • Salt 0.3g 4%

of the reference intake
Carbohydrate 15g Protein 5.1g Fibre 1.5g


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