Tasty mini pizzas topped with rocket and raisins


Esta publicación está disponible en: Spanish

  • 3 slices of toasted country bread
  • 12 sun-dried tomatoes
  • 50g currants
  • 1 bunch chives
  • Rocket
  • Chopped tomatoes
  • Beet sprouts
  • Olive oil
  • Salt
  • Pepper
  • Balsamic vinegar


  1. Spread each slice of bread with chopped tomatoes and bake at 200 º C until edges are slightly browned.
  2. Place the slices of dried tomatoes over the bread, 4 pieces per bread.
  3. Put the rocket, beet sprouts and currants in a bowl. Add a good splash of olive oil and balsamic vinegar and salt & pepper.
  4. Top each piece of toast with the mixture.
  5. Finely slice the chives and sprinkle on top of each pizza.