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For 6 mini-pizzas: 500 g mixed beef and veal mince 50 g stale bread 100 g milk 30 g parmesan cheese 1 egg 1 small garlic clove 100 g diced Speck Alto Adige PGI 150 g fontina cheese salt & pepper nutmeg chives breadcrumbs to taste extra virgin olive oil to taste
For 12 mini-pizzas: 1 kg mixed beef and veal mince 100 g stale bread 200 g milk 60 g parmesan cheese 2 eggs 2 small garlic cloves 200 g diced Speck Alto Adige PGI 300 g fontina cheese salt & pepper nutmeg chives breadcrumbs to taste extra virgin olive oil to taste
For 24 mini-pizzas: 2 kg mixed beef and veal mince 200 g stale bread 400 g milk 120 g parmesan cheese 4 eggs 4 small garlic cloves 400 g diced Speck Alto Adige PGI 600 g fontina cheese salt & pepper nutmeg chives breadcrumbs to taste extra virgin olive oil to taste
Preparation
Crumble the stale bread into a bowl, pour in the milk and let it stand for a few minutes so that the bread will soften.
Put the minced meat, bread (with the milk squeezed out), salt, 1 egg, parmesan, nutmeg, minced garlic clove and half of the Speck Alto Adige PGI into a bowl and knead well. Divide the dough into 6 equal parts and, using a pastry cutter or your hands, make 6 round bases, each 1 cm thick.
Dip the base for each mini-pizza in breadcrumbs and place on a baking tray lined with baking paper. Then pour a little oil over each base and, using a pastry brush, spread it over the surface. Cook for 12 minutes at 180° (fan oven). Cut the fontina cheese into small pieces and place on each base, then finish baking in the oven for another 5 minutes.
To finish, garnish the mini-pizzas with the remainder of Speck Alto Adige PGI, chives and a sprinkle of pepper. Serve hot.
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