Mini-pizzas with Beef Carpaccio and Parmesan

Préparation 15min
Préparation 2
Préparation 5min
Salade du soleil au poulet bd-min

Ingrédients :

  • Beef Carpaccio
  • Parmesan shavings
  • Rocket leaves

 

For the pizza dough:

  • 10g baker's yeast
  • 10 cl tepid water
  • 160g wheat flour
  • 2 tablespoons olive oil
  • Pinch of fine salt

 

For the tomato sauce:

  • 2 tablespoons olive oil
  • Half a white onion
  • 50g tomato concentrate
  • 30g crushed tomatoes
  • 1 teaspoon granulated sugar
  • Pinch of fine salt

Préparation :

Preparing the pizza dough:

  • Pile the flour on a previously floured work surface and make a well in the centre.
  • Place the olive oil, water and baker's yeast in the well.
  • Start by mixing with the fingertips and then knead energetically with the palm of the hand to stretch the dough well.
  • Work the dough for 10 minutes to obtain a ball.
  • Leave the dough to rest for between 1 hour (minimum) and 2 hours (maximum).
  • Roll out the dough with a rolling pin to a thickness of 3 to 5 mm.
  • Cut out circles 4 cm in diameter and cook on a sheet of baking paper for 12 minutes in the oven at 180°C.
  • Set the rounds of dough aside at room temperature.

 

Preparing the tomato sauce:

  • Finely chop the half onion and sweat gently in olive oil without browning, add the tomato concentrate and crushed tomatoes, sugar and salt.
  • Simmer for 10 mins. and leave to cool.
  • Meanwhile, defrost the Beef Carpaccio.

 

Assembling the mini-pizzas:

  • Spread the tomato sauce on the pizza bases and add a chiffonade of carpaccio.
  • For a truly gourmet look, add a Parmesan shaving and a rocket leaf.
  • Serve cold as an appetiser.
Bon appétit !

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