Crispy Mini Pizzas with Bacon and Broccoli
4 servings
30 minutes
Crispy mini-pizzas with bacon and broccoli are a harmony of tender dough, savory bacon, and juicy broccoli. This signature recipe embodies the idea of quick yet exquisite snacks that can be made at home. Broccoli adds freshness and lightness, while smoked bacon provides a rich flavor complemented by creamy sour cream and melted cheese. These mini-pizzas are perfect for cozy evenings, gatherings with friends, or simply enjoying something new. They pair wonderfully with light salads and refreshing drinks. The dish surprises with its texture – the crispy dough contrasts with the soft filling, creating a unique gastronomic delight. Try making them, and this recipe could become a favorite in your arsenal of quick and tasty snacks!
1
We preheat the oven to 200 degrees or 180 degrees with convection. I always use convection; I think it makes the dough fluffier.
2
Wash the broccoli and cut it into small pieces. I had frozen broccoli, so I boiled it for 3 minutes beforehand. Cut the bacon into small pieces/strips. Mix the sour cream with salt and pepper.
- Broccoli cabbage: 350 g
- Smoked bacon: 50 g
- Sour cream: 100 g
- Salt: to taste
- Ground black pepper: to taste
3
Cut the dough into 8 pieces. Slightly press each piece in the middle with your fingers. Pinch the edges to form small boats. Place them on a baking sheet lined with parchment paper. Grease the inside of each boat with sour cream. Top with broccoli and bacon (and onion). Sprinkle with grated cheese. I didn't salt the broccoli, as both the cheese and bacon are already salty enough.
- Yeast-free puff pastry: 275 g
- Sour cream: 100 g
- Broccoli cabbage: 350 g
- Smoked bacon: 50 g
- Grated cheese: 75 g
4
Bake for about 20 minutes, until golden brown.