John Myers
Pizza Cakes in Tomato Cream
The perfect pizza cakes in tomato cream recipe with a picture and simple step-by-step instructions.
- 3 Discs Toast
- 1 Onion
- 1 Clove of garlic
- 250 g Mushrooms
- 500 g Mixed minced meat
- 1 Egg
- 2 tbsp Tomato paste
- Salt pepper
- 1 tsp Pizza seasoning
- 3 tbsp Oil
- 125 ml Broth
- 100 ml Cream
- 1 Can Chopped tomato preserve
- 0,5 tsp Dried oregano
- 80 g Gouda in one piece
- Possibly oregano to decorate
- Soak the bread, peel the onion and garlic, dice finely. Clean the mushrooms, wash them, cut them in half or leave them whole, depending on the size. Knead the crushed bread, egg, half of the onion, 1 teaspoon tomato paste, salt, pepper and pizza spice. Form about 8 meatballs from this, heat 2 tablespoons of oil in a pan, fry the meatballs in 2 portions while turning for about 5 minutes. Place in an ovenproof dish. Heat 1 tablespoon of oil in a pan, fry the mushrooms for 5-6 minutes while turning, add the garlic and the remaining onion cubes, fry, add 1 teaspoon of tomato paste, sweat briefly. Pour in the stock, cream and tomato paste, bring to the boil. Roughly chop the tomatoes. Season to taste with salt, pepper and oregano, let the sauce simmer for about 5 minutes. Pour the mushroom and tomato cream over the meatballs. Grate the cheese and sprinkle over it. Bake in the preheated electric oven at 200 degrees for about 20 minutes. Garnish with oregano – Chiabatta bread tastes good with it
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