MINI PIZZAS WITH PESTO
INGREDIENTS (FOR 4 MINI PIZZAS):
- 1 package Celiko rice bread 400 g
- 2 eggs
- 220 ml water
- 130 ml warm milk (at about 30 °C)
- 1 tbs vegetable oil
- basil/tomato pesto
- cherry tomatoes
- basil leaves
STEP 1
Sift the rice bread concentrate into a bowl, add eggs (at room temperature), milk, water and oil. Mix everything thoroughly (with a fork or mixer) until you get a smooth batter.
STEP 2
Spread baking paper on a baking sheet. Pour the batter with a spoon (it has the consistency of very thick cream, it does not spill over). Form round “cakes” on the paper with a spoon.
STEP 3
Cover the formed “cakes” with a kitchen towel and set aside to rise in a warm place for 30 minutes. Then bake for 25 minutes at 200 °C.
STEP 4
After removing from the oven and cooling, spread mini pizza bottoms with pesto. Arrange cherry tomatoes and basil leaves on top. Optionally, you can also serve them with grated Parmesan cheese.
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