A great snack for kids, or an elegant appetizer
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
MINI PIZZA APPETIZER Serves 8
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
INGREDIENTS
1 12-inch Boboli thin Pizza crust
2 tbsp extra-virgin olive oil
8 oz (1/2 lb) Fontina cheese, grated
1 cup white onions, sliced thinly
2 tomatoes, chopped, (about 1 cup)
2 tsp dried thyme
Salt, to taste
1/2 teaspoon freshly cracked black peppercorns
Preheat oven to 450° degrees F.

Place the crust on large pizza pan or baking sheet. Spread olive oil evenly over pizza crust, and add the grated Fontina cheese.

Arrange the sliced onions over the cheese. Add the chopped tomatoes and thyme. Season with salt to taste and add the pepper.

Bake pizza until crust is golden and cheese melts, about 15 minutes. Remove from the oven and cool in pan for 5 minutes. Cut into little wedges and serve.

No related posts.