Ingredients
100g Olive tapenade (paste)
40g full-fat cream cheese (Philadelphia)
1 Pizza dough ready to roll for base
20 g pine nuts
1 bunch basil
Method
Heat the oven to 200°C.
Mix the olive tapenade and the cream cheese together. Roll out the pizza dough on a baking paper and press the mini pizza cutter down firmly. Pour the filling over the cutter and spread with a spatula over the openings and smooth flat. Sprinkle the pine nuts on top, then carefully remove the cutter and remove any scraps of dough from around the edge. slide with baking paper onto a baking tray and bake for approx. 20 minutes on the lowest rung of the oven. Remove, leave to cool slightly, then separate the mini pizzas. Coarsely chop the basil and sprinkle onto the mini pizzas.
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