- Preheat oven broiler.
- Cover a cookie tray with parchment paper and arrange the mini pitas on it.
- Spread about 5 ml (1 tsp.) of tapenade on each pita.
- Divide the capicollo strips evenly among the pitas.
- Place a slice of tomato and goat cheese on each pita. Pepper to taste.
- Broil in the oven 2 to 3 minutes.
- Garnish each mini pizza with a basil leaf and serve.
CHEF’S SECRET
Drizzle a balsamic reduction over the mini pizzas just before serving.
- Sprinkle the pizzas with some chopped nuts or toasted pine nuts before baking.
- Add some fresh thyme or oregano to the pizzas before grilling.
- For a vegetarian option, substitute the capicollo with marinated artichokes or grilled mushrooms to maintain the richness of flavours without the meat.
- Be sure to closely monitor the mini pizzas under the broiler to prevent the edges from burning, ensuring a perfect crust and beautifully browned toppings.
These Goat Cheese Mini Pizzas are an elegant, gourmet take on traditional pizza, perfect for an appetizer, snack or light meal. The rich, black olive tapenade provides a layer of umami flavour, giving the crispy mini pita base a Mediterranean touch. Strips of capicollo add a layer of spicy, savoury flavour and an enticing contrast with fresh Italian tomatoes. Soft goat cheese tops each mini pizza for an irresistible creaminess and a slight tang that balances the flavours. Delicately placed on top, a fresh basil leaf adds a touch of colour and aromatic freshness that awakens the senses. These mini pizzas are a celebration of textures and tastes, an invitation to savour the simplicity of quality ingredients.