Mini-pizzas with Beef Carpaccio and Parmesan

Recipe

Preparing the pizza dough:

• Pile the flour on a previously floured work surface and make a well in the centre.
• Place the olive oil, water and baker's yeast in the well.
• Start by mixing with the fingertips and then knead energetically with the palm of the hand to stretch the dough well.
• Work the dough for 10 minutes to obtain a ball.
• Leave the dough to rest for between 1 hour (minimum) and 2 hours (maximum).
• Roll out the dough with a rolling pin to a thickness of 3 to 5 mm.
• Cut out circles 4 cm in diameter and cook on a sheet of baking paper for 12 minutes in the oven at 180°C.
• Set the rounds of dough aside at room temperature.

Preparing the tomato sauce:

• Finely chop the half onion and sweat gently in olive oil without browning, add the tomato concentrate and crushed tomatoes, sugar and salt.
• Simmer for 10 mins. and leave to cool.
• Meanwhile, defrost the Beef Carpaccio.

Assembling the mini-pizzas:

• Spread the tomato sauce on the pizza bases and add a chiffonade of carpaccio.
• For a truly gourmet look, add a Parmesan shaving and a rocket leaf.
• Serve cold as an appetizer.