Deconstructed Pizza

These little "deconstructed pizza" appetizers are beautiful to look at and good to eat too. The pizza bases of baked Parmigiano Reggiano cheese are topped with roasted tomato, Mozzarella cheese and basil. Serve these little pizzas at your next cocktail party.
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Prep 2 hours
Cook 30 minutes
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pizzas
Chef devparm

Deconstructed Pizza

These little "deconstructed pizza" appetizers are beautiful to look at and good to eat too. The pizza bases of baked Parmigiano Reggiano cheese are topped with roasted tomato, Mozzarella cheese and basil. Serve these little pizzas at your next cocktail party.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 2 hours
Cook 30 minutes
Print Recipe
pizzas
Chef devparm
Ingredients (24 pizzas)
6 Tomatoes (medium size)
2 Garlic cloves, thinly sliced
Salt (to taste)
4 tbsp. Olive Oil
3 cups Parmigiano Reggiano (grated)
4 oz. Mozzarella Fior di Latte
1 bunch Basil (fresh)
Directions
  1. Preheat the oven to 250° F. Slice the tomatoes into ¼-inch slices. Place them on a Silpat-lined baking sheet so that the tomatoes are not touching each other. Season each tomato slice with a pinch of salt and a thin slice of garlic. Drizzle a little olive oil onto each tomato slice and bake in the oven until the tomatoes are soft, dark and the flavor is very concentrated, about two hours. Remove from the oven and let the tomatoes cool to room temperature (they can be made one or two days ahead and stored in an airtight container).
  2. Raise the oven temperature to 325° F. On a Silpat-lined baking sheet place a 3 ¾-inch ring mold. Fill the ring mold with two tablespoons of freshly grated Parmigiano Reggiano cheese and flatten with the back of a spoon or your fingers. Repeat, filling the entire baking sheet and one additional baking sheet, leaving about one inch of space between each.
  3. Bake for about seven minutes, until bubbling and light brown. Remove from the oven and let cool completely to harden. Using a metal spatula, remove the Parmigiano Reggiano crackers to a plate.
  4. Top each cheese base with some tomato slices, a few small pieces of mozzarella, and a basil leaf.
Ingredients (24 pizzas)
6 Tomatoes (medium size)
2 Garlic cloves, thinly sliced
Salt (to taste)
4 tbsp. Olive Oil
3 cups Parmigiano Reggiano (grated)
4 oz. Mozzarella Fior di Latte
1 bunch Basil (fresh)
Directions
  1. Preheat the oven to 250° F. Slice the tomatoes into ¼-inch slices. Place them on a Silpat-lined baking sheet so that the tomatoes are not touching each other. Season each tomato slice with a pinch of salt and a thin slice of garlic. Drizzle a little olive oil onto each tomato slice and bake in the oven until the tomatoes are soft, dark and the flavor is very concentrated, about two hours. Remove from the oven and let the tomatoes cool to room temperature (they can be made one or two days ahead and stored in an airtight container).
  2. Raise the oven temperature to 325° F. On a Silpat-lined baking sheet place a 3 ¾-inch ring mold. Fill the ring mold with two tablespoons of freshly grated Parmigiano Reggiano cheese and flatten with the back of a spoon or your fingers. Repeat, filling the entire baking sheet and one additional baking sheet, leaving about one inch of space between each.
  3. Bake for about seven minutes, until bubbling and light brown. Remove from the oven and let cool completely to harden. Using a metal spatula, remove the Parmigiano Reggiano crackers to a plate.
  4. Top each cheese base with some tomato slices, a few small pieces of mozzarella, and a basil leaf.