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ECIR DE L'AUBRAC PIZZETTE
Prep/Cooking Time: 0-15 Minutes
Printable Version
Ingredients
- 150g pizza dough
- 40g sun dried tomatoes
- 30g rocket
- 60g Ecir de L'Aubrac
- 30g olive oil
Instructions
- Roll out the pizza dough to form a pizzette
- Place the rolled dough in the oven and cook till edges are golden
- Remove from the oven and place on a board
- Top the pizzette with the rocket and sun dried tomatoes
- Cut the cheese into thin slices and add to the top of the pizzette
- Drizzle with olive oil
- Serve immediately
