Ail & Basilic
Allumettes croustillantes à la tomate
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200g of ready-to-use puff pastry
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1 carton of Panzani Tomato Sauce Onion & Garlic
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2 small boxes plain tuna
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51g of pitted black olives
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1 كجم روبيان وردي
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3 قرون فلفل حار
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1/2 oignon
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200g of labneh
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40cl
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of lamb bouillon 1
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oignon 2
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gousses d'ail 80g
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de parmesan râpé 1
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œuf 2
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morceaux de mozzarella 250g
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1. Preheat the oven to 220 ° C.
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2. Roll out the puff pastry and cut into thin, 10 cm long strips.
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3. Lay the dough strips out on a plate that's covered in parchment paper.
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4. Place a small layer of sauce over the length of each strip.
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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.
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6. A dash of slightly spicy olive oil give the recipe a little kick. Add some grated pecorino to enhance the flavours.
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4. Take the pizza out of the oven and scatter basil leaves on top. Serve immediately.
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