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Active time
10 minutes
Total time
10 minutes
2 servings
Serving Size
4 mini-pizzas

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




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.


Calories: 610
Total Fat: 36g
Saturated Fat: 21g
Sodium: 880mg
Carbohydrate: 39g
Fiber: 1g
Total Sugars: 3g (Added Sugar: 0g)
Protein: 34g

Yield: 2 servings

Serving Size: 4 mini-pizzas

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