• 1 cup dried cranberries
• 1/4 cup Romano cheese
• 1/4 cup Mozzarella cheese
• 3 tomatoes
• 3 fresh basil leaves
• 2 Tbsp Virgin oil
• 1 can Anchovy filets
• 1/2 tsp Ground black pepper
• 1/2 cup tomato puree
• 1 ready made puff pastry sheet
• 1/2 tsp dried chili flakes to garnish (optional)
Grate the cheese.
Bring about 4 cups of water to a boil.
Peel tomatoes for the sauce. Cut out top and bottom of tomato and remove the brown portion. Submerge into the boiling water. Once tomatoes are soft remove from water and add all the ingredients together and blend. Once blended add olive oil to a large fry pan and saute the mixture over low heat.
Sprinkle a little flour on counter top for dough to avoid sticking. Using rolling pin spread the dough evenly. Cut circles of desired size. Once circles are cut remove the excess dough not used. Using a fork dock the center of the circles so that they do not puff. Place circles on a baking sheet and spread sauce on each piece. Place circular slices of tomatoes on top of the created crusts. Bake for 12 minutes at 350 F.
Take the crust out of oven and add the anchovy filets, dried cranberries, and both the Romano and Mozzarella cheese to center of mini pizza and bake for 10 more minutes at 350 F or until lightly golden brown.
Let mini pizza’s cool. Add the dried chili flakes to garnish (optional) and serve.