Meat mini-pizzas with Speck Alto Adige PGI and fontina cheese - recipe

Course: main course
Style: modern
Level of difficulty: easy  
Preparation time: 30 min.
Created by: Viviana Dal Pozzo

     

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  Recipe for meat mini-pizzas with Speck Alto Adige PGI and fontina cheese



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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