Mini pizzas with Hawesta mussels

Mini pizzas with Hawesta mussels

Preparation time: 15 min.

Proving time: 30 min.

Baking time: 15 min.

Ingredients for 15 mini pizzas:

400g flour

1 pack dried yeast

2 tsps. salt

3 tbsps. olive oil

175g low-fat cream cheese (approx. 12% total fat)
3 cans of Rügen Fisch mussels, each 110g (in tomato sauce, arrabbiata sauce, curry sauce)

To garnish: rocket, leek rings, diced paprika or olives

Preparation method:

Mix the flour and yeast well. Work into a smooth dough with the salt, olive oil and 250ml of lukewarm water. Allow to rise covered in a warm place for 30 min.

Pre-heat the oven to 200°C (upper/lower heat: 220°C). Knead the dough thoroughly and roll out thinly on a floured work surface. Cut out 15 circles of dough using a glass (diam. approx. 8cm). Lay these on a baking sheet covered with baking parchment and prick each six or seven times with a fork. Bake in the oven for approx. 10-15 min. until the upper surface is lightly browned.

Spread the baked mini pizzas with cream cheese and cover each with a spoonful of Rügen Fisch mussels. Sprinkle with fresh rocket, some cubes of paprika or leek rings as desired and enjoy.

Tip: If you are in a hurry, then use a ready-made pizza dough from the refrigerated section. The dough makes about 12 mini pizzas.

Nutritional value per item: 159kcal / 665kJ, 6g protein, 5g fat, 21g carbohydrates