Mini Greek Pizza from the island of Kimolos
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1 item KANAKI Shortcrust Pastry in small square pieces
3 large onions
1 ½ cup chopped and strained tomatoes
2 tbsp. tomato paste
12 Kalamata olives without the stone, sliced
2 tsp. oregano
For making Stuffed Pizza Crust
Lay 10 square shortcrust pastries on a baking tray. Brush them with tomato paste, sprinkle with oregano and cover each pastry sheet with another one. Slightly press the bottom and upper pastries’ edges to stick together.
Divide the mixture of tomatoes and onions onto the sheets and spread to cover entire surface.