Ail & Basilic

Allumettes croustillantes à la tomate

Ingrédients

4
20min
  • 200g of ready-to-use puff pastry
  • 1 carton of Panzani Tomato Sauce Onion & Garlic
  • 2 small boxes plain tuna
  • 51g of pitted black olives
  • 1 كجم روبيان وردي
  • 3 قرون فلفل حار
  • 1/2 oignon
  • 200g of labneh
  • 40cl
  • of lamb bouillon 1
  • oignon 2
  • gousses d'ail 80g
  • de parmesan râpé 1
  • œuf 2
  • morceaux de mozzarella 250g
sauce

Etapes de préparation

  • 1. Preheat the oven to 220 ° C.
  • 2. Roll out the puff pastry and cut into thin, 10 cm long strips.
  • 3. Lay the dough strips out on a plate that's covered in parchment paper.
  • 4. Place a small layer of sauce over the length of each strip.
  • 5. Crumble the tuna, arranging chunks of chopped black olives and sprigs of savoury or thyme on top. Bake for 10 minutes at 220 ° C. Serve hot.
  • 6. A dash of slightly spicy olive oil give the recipe a little kick. Add some grated pecorino to enhance the flavours.
  • 4. Take the pizza out of the oven and scatter basil leaves on top. Serve immediately.

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