Avocado bread with egg
Prick the egg, and cook in boiling water for 6-7 minutes until waxy soft. Drain the egg and rinse with cold water. Wash the radishes, and cut into slices. Peel...
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Pizza toasts with olives
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
240
Calories
19 g
Carbohydrates
9 g
Protein
13 g
Fat
Ingredients:
 | Cherry tomatoes, cocktail tomatoes (fresh) | 1 ⅞ (37,5 g) |
 | Olive oil | ¼ Teaspoon |
 | Olives (black, marinated) | ⅕ (1 g) |
 | Onion (fresh) | ¼ (25 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Basil (fresh or dried) | 1 Pinch(s) |
 | Mozzarella | 30 g |
 | Tomato paste (double concentrated) | ¼ Tablespoon |
 | Toast bread wholemeal, wholemeal toast bread | 1 (35 g) |
 | Tomato pieces, chopped tomatoes (canned) | 37 ½ g |
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Preparation:
Step 1:
Lightly toast the toast slices in the toaster oven. Lay out baking paper on a baking sheet and place the toast on it.
Step 2:
Peel and finely chop the onion. Heat some oil in a pan and sauté the onions over medium heat until translucent, then deglaze with tomatoes. Stir in the tomato paste, salt and pepper and simmer for about 5 minutes at low temperature.
Step 3:
In the meantime, cut the olives into rings. Wash the tomatoes and cut them into slices. Drain and dice the mozzarella cheese.
Step 4:
Spread the toast slices with the tomato sauce, top with tomatoes and olives and cover with mozzarella cheese. Bake the pizza toasts in a preheated oven at 200 degrees (convection oven: 180 degrees) for about 10-15 minutes.
Step 5:
In the meantime, wash basil, shake dry and pluck leaves from stems. Garnish the finished pizza toasts with it and serve.
Macronutrient distribution:
The recipe Pizza toasts with olives is composed of the following macronutrients.
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Kitchen utensils needed:
Baking paper
Baking tray
Coated pan
Cutting board
Glass
Kitchen knife
Oven
Peeler
Stove
Toaster
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