Ingredients
100g tomato puree
50g ketchup
2 tsp mixed Italian herbs
¼ tsp salt
100 g cherry tomatoes
40 g mini mozzarella balls
Pinch of pepper
1 ready rolled pizza base (approx. 28cm, 5 mm thick)
2 sprigs of oregano
Method
Heat the oven to 200°C. Mix the tomato puree, ketchup and herbs. Then add the salt. Roll out the pizza dough on baking paper and press down the pizza mould on to it, then pour the filling over the mould. Then use a spatula to spread it over the opening and smooth flat. Cut the tomatoes into quarters and distribute on top along with the mozzarella balls. Season. Carefully remove the mild and remove any scraps of dough from around the edge. Use the baking paper to slide the mini pizzas onto baking tray.
Bake for appro.20 minutes on the lowest rung of the oven. Remove leave to cool slightly and then separate the mini pizzas.
Remove the oregano leaves from the stems and sprinkle them over the mini pizzas.
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