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Origin of dish:
UK
Type of cooking:
Oven
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients (serves 4):Method: 1- Cut petits pains in half lengthways, to make two pizza bases.
2- Drain tinned tomatoes in sieve (saving juice to make tomato soup if wish) stir & press down, to make sure there is just tomatoes in sieve & no juice left. Put tomatoes in bowl.
3- Finely dice onions, garlic & 4 of the mushrooms & fry until golden brown.
4- Add fried onion, garlic & mushroom to tomatoes & mix thoroughly. Add cayenne pepper, salt & pepper & mustard to tomatoes & mix again.
5- Arrange halved petits pains in oven proof dish (large enough to hold all 12 bases) & spoon 1 tbsp of tomato mix to each base, spreading evenly.
6- Slice mozzarella (thickly) & rip each slice into 2 parts & place both parts on each base.
7- Slice polony into thin slices & place 1 slice, halved onto each base.
8- Slice remaining mushrooms & place two slices on each base.
9- Cut each olive in two (lengthways) & place both halves on each base.
10- Place all pizzas into top shelf of oven & bake for 10 minutes until mozzarella melted & petits pains slighlty browned.
11- Remove from oven & leave to cool for 5 minutes, then tuck in & enjoy! |
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