Recipe of the Chef Grégory Corman
Plain goat’s cheese spread 1 140 g tub
Pizza dough 400g
Tomato sauce 60g
Black olive tapenade To taste
Onion in rings 1
Cherry tomatoes 4
Rocket To taste
Capers To taste
Oregano To taste
Divide the pizza dough into 4 equal parts and roll each as flat as possible (1/2cm).
Slice the cherry tomatoes.
Spread each pizzetta with tomato sauce.
Place the sliced tomatoes, tapenade and goat’s cheese spread as desired. Sprinkle with oregano. Bake in a hot oven (240°C) for 5 'to 8'
Remove and place the onion rings, capers and rocket on top.
Serve with chilli oil.