Mini pizzas like these are both fun to make and fun to serve. The topping can be varied giving you the chance to bake a lot of different pizzas in one go. Works great both as a lunch, in the picnic basket and for an afternoon tea.
A vegetarian recipe found in “Varme Småretter” (Hot Snacks) puplished by Gyldendal in 1991
Pizza is as nutritious and as good a food as a warm cheese sandwiches.
If you want a stronger taste on the pizza, spread a little ketchup or tomato paste on the dough before adding the vegetables. As cheese you can use any firm white cheese. Mixing different cheeses works well too.
A classic recipe from ”Pizza” a book in the “Kjøkkenbiblioteket” (Kitchen Library) series published by Aventura Forlag in 1992.
This pizza with blue cheese and walnuts is one of Italy’s classics. Server it for dinner with a glass of red or port wine. If you want a milder type of blue cheese than gorgonzola, use the blue cheese that you like best. Camembert and brie can also be used, and walnuts can be replaced with almonds or pecans.
After I got hold of this book I’ve been surprised at how beatifully simple most classic Italian pizzas are. This one has got only four ingredients if you count the olive oil, if not there are three. Gorgonzola, walnuts and grated lemon zest. And still it looks mouth wateringly delicious – Ted
A classic pizza recipe from ”Pizza”, a book in the “Kjøkkenbiblioteket” (The Kitchen Library) series published
by Aventura Forlag in 1992
Along with Pizza Margherita this specialty from Naples is one of the most popular in Italy. If baked like the ones on the picture it can be served as an appetizer. And you don’t like anchovies, capers or olives may be used instead.