Pizzette a la Looye

Name: Pizzette a la Looye
Prep time: 50
Cook time: 50
Total time: 50
Yield: 4
Ingredients: 500 g JOYN tomaten; 1 Cocktail onion; 2 tbsp Olive oil; 2 cloves Garlic; 1 tsp Oregano; 1 pinch Salt and pepper; 4 Griekse pitabroodjes; 1 sprig Rucola; 4 JOYN tomaten; 8 Honey; 2 Buffalo mozzarella; 1 slice Serrano

Cooking time50 minutes

Small is the new big. Surprise your guests with these “pizzette” – delicious mini pizzas you can serve as finger food. Vary the toppings by adding extra touches such as fresh basil or pine nuts.

I want to make

HOW TO PREPARE
1. Preheat the oven to 210° C.
2. To start preparing the tomato sauce, sweat the onion and garlic in a splash of olive oil. Add the tomatoes and oregano to the pan along with a splash of water and simmer for 30 minutes. Puree the tomato sauce with a hand blender and set aside to cool.
3. Slice the pita breads through the middle and spread them with a tablespoon of the tomato sauce, both kinds of tomato slices and slices of the buffalo's milk mozzarella.
4. Heat the pita breads in the oven for 15 minutes until the mozzarella has melted. Dress the rocket with some olive oil, salt and pepper. Garnish the 'pizzettes' with a slice of prosciutto and rocket.

I want to make

HOW TO PREPARE