Red puff pastry pizzas

What could be nicer than a simple pizza dough with tomato leaf, some anchovy, oregano and capers? Tasted so, just fresh from the oven, in front of the television with a cold beer or, If you have guests, with a more refined prosecco before dinner? The difficult part of recipe, Needless to say, is the puff pastry. The recipe can be found by clicking on the basics and I advise you to prepare a double dose as the puff pastry you can safely freeze and use within three months. However, if you do not want to engage in Enterprise, buy the browse prompt at the supermarket.

Ingredients for about 40 small pizzas:

• 250 grams of puff pastry ready
• 200 ml of tomato puree
• 20 anchovies in olive oil
• 40 capers
• fresh oregano as required (or dry if you don't find that cool)
• salt to taste
• extra virgin olive oil as required

Preheat the oven at 210 degrees. Fine flour the work surface and roll out the dough with a rolling pin floured well at a height of about half a centimeter.

Gain from browse several disks using a round pastry cutter and place them on a sheet of parchment paper that you previously oiled. In a bowl mix the tomato with salt and oil to your liking.

Place over each pizza a spoonful of gravy, well, spreading it with the back of the spoon and top each pizza with half anchovy, a capers desalted and a little oregano. Bake for 15 minutes and serve immediately.

THE PAIRING: Ideal to drink with these delicious red pizzas,snack tasty, is a beer: We chose the Castle Premium Beer, a cold beer, pleasant to drink thanks to its classic scent of hops and alcohol contained.