Pizza muffins

Ingredients for 1 servings:

• 1 roll of (to taste) dough from the refrigerated section
• 150 g bell pepper(s), finely chopped
• 120 g mushrooms
• 3 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 tbsp tomato paste
• 1 pack of chopped tomatoes, 390 g
• 100 ml red wine
• 1 small can of vegetables (Mexican vegetables)
• 1 ball of mozzarella
• olive oil
• n. B. Herbs, Italian
• e.g. salt and pepper
• e.g. Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

for 14 muffins, with puff pastry

Sauté the shallots and garlic in olive oil. Add the tomato paste, deglaze with red wine, and reduce to a simmer. Add the bell peppers and mushrooms, mix well, and let it simmer for a while. Add the chopped tomatoes, mix again, and let it simmer for a while. Then add the Mexican vegetables and season with Italian herbs, salt, and pepper. Roll out the puff pastry, cut out round pieces with a glass, and place them in the muffin tin. Then spread the tomato filling on the puff pastry and shred the mozzarella over them. Bake in the oven at 200°C (400°F) for about 30 minutes. You can also add ham if you like, if you don’t prefer vegetarian options. You can also sprinkle them with Parmesan cheese at the end. Makes about 14 muffins. They taste great both hot and cold.