Mini-Pizzas

Technical stages for Mini-Pizzas :

• the short crust pastry.
• Cut discs using a plain or fluted cutter with the same diameter as the mold prints and silicone tartlets mold.
• Fill each pastry base with a teaspoon of crushed tomatoes.
• Sprinkle the surface with grated emmental.
• Add 1/2 anchovies and 1/2 black olives
• Sprinkle with oregano.
• Bake in hot oven, 180°C for about fifteen minutes.
• If these mini-pizzas are served for apéritif, reduce baking time by 5 minutes so that they are not dry after reheating.