Here’s a trick that builds up step by step: pile good ingredients onto a baking sheet, cover it with rice paper, bake, flip, serve and then enjoy the magic. These mini pizzas are at their best straight from the oven.
Ingredients (for 2 pizzas):
For the rice paper topping:
- 8 large rice papers
- 1 egg
- ½ cup water
- 1 tbsp date honey
For the pizza base:
- Olive oil
- Grated Parmesan
- Dried oregano
- Cracked pepper
- Fresh basil leaves
- 1 large mozzarella ball, sliced (or mini mozzarella balls or shredded)
- Thin slices of tomato or cherry tomato
- Canned artichoke hearts, sliced
Optional: pesto and/or sun-dried tomatoes
Instructions:
1. Preheat oven to 180°C (about 350°F), preferably on turbo setting.
2. Trace two circles, each the size of the rice paper, onto parchment paper. Flip the paper and place it on a baking sheet.
3. Assemble the pizzas: Drizzle a bit of olive oil inside each circle. Sprinkle with parmesan, oregano, and pepper. Add a few basil leaves, then layer with mozzarella, tomato slices, and artichokes. Add pesto or sun-dried tomatoes if using.
4. Make the topping: In a bowl, whisk the egg with water and date honey. Dip a rice paper sheet into the mixture for about 15 seconds to soften slightly. Place it over one of the cheese-tomato piles. Repeat with a second sheet and place it on top. Sprinkle with parmesan. Repeat with two more sheets. Finish with a final layer of parmesan. Assemble the second pizza the same way.
5. Bake for 15–20 minutes, until the rice paper is set and golden. Remove from oven and let cool for about five minutes. Flip onto a serving tray and gently peel off the parchment. Serve immediately.