Crispy mini pizzas
Ingredients for 16-20 pieces:
200 g flour (wholegrain or plain)
20 g grated parmesan
1 teaspoon of salt
100 g butter
Powdered flax seeds
Fresh or dry parsley
Ripe cheese, Gruyère type
Mix together all the dry ingredients, including the parmesan from the first group. Rub in the diced butter. Work with your fingers until you have equally greased breadcrumbs. Then bring them to a soft dough adding the egg and a little water (if necessary). Shape a ball and put it in the fridge for a while.
Cover the work surface with a sheet of parchment paper and roll out the dough to make it about 3-4 mm thick. Using a square cookie cutter (or other) cut out bases for the mini-pizzas. Place them on a large baking tray lined with parchment paper.
Re-hydrate the dried tomatoes (3-4 pieces) in boiling water. Meanwhile, brush each mini pizza base with a little oil and sprinkle with ground flax seeds and sesame seeds.
Garnish with sun-dried tomatoes, cherry tomatoes, ripe cheese, olive rings, coarsely chopped almonds. Sprinkle with thyme and parsley.
Bake the mini pizzas at 180°C for about twenty minutes, the time for them to brown beautifully. They are delicious both hot and cold.