Rating
0
No votes yet
Active time
10 minutes
Total time
10 minutes
Yield
2 servings
Serving Size
4 mini-pizzas
Ingredients

8 slices rye round crispbread

1 Tbsp olive oil

4 ounces grated pizza cheese

8 cherry tomatoes

8 mini mozzarellas

2 Tbsp cut fresh basil

black pepper to taste

 

 

Instructions

Sprinkle oil on top of crispbread.

Cut tomatoes and mozzarellas into thin slices and adjust them on top of crispbread.

Mince basil and sprinkle it on the top.

Add pizza cheese and grind black pepper on the top.

Toast in oven (425°F or 225 °C) for a couple of minutes or until the color has changed.
 

For more interesting recipes made with rye crispbread, visit FinnCrisp.com.

Yield: 2 servings

Serving Size: 4 mini-pizzas


Review this Recipe