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Mini Pizzas with Apricots & Taleggio (Gluten Free) On Parchment Paper with apricots and basil in the background shown from front
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Mini Pizzas with Apricots & Taleggio (Gluten Free)

These mini pizzas are perfect to serve for a quick and easy appetizer or to make a bigger one and serve as a starter or main course
Course Appetizer, Main Course, Starter
Cuisine All around
Keyword Easy, Gluten-Free, Quick
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

For the crust

  • 2 dl Gluten free all purpose flour
  • 1 dl Greek yogurt
  • 1 tsp Baking powder
  • Sea salt, to taste

For the topping

  • 100 g Taleggio crumbled
  • 2-3 Apricots pitted and cut into wedges
  • Fresh basil roughly chopped
  • Thick balsamic vinegar
  • Honey

Instructions

  • Preheat the oven to 200 degrees Celcius.
  • Combine the ingredients for the flatbread in a bowl and kneed the dough using your hand.
  • Make 4-6 small pizzas or one large one and place on a parchment covered baking sheet.
  • Top with crumbled taleggio and about 2-3 wedges of apricots.
  • Bake in the oven for 7-10 minutes, until golden brown and the cheese has melted.
  • Top with fresh basil and drizzle half of them with thick balsamic vinegar and the rest with honey.