Pizza just doesn’t get any easier than this. Rye crispbread makes this perfect with a salad on hot summer nights.
8 slices rye round crispbread
1 Tbsp olive oil
4 ounces grated pizza cheese
8 cherry tomatoes
8 mini mozzarellas
2 Tbsp cut fresh basil
black pepper to taste
Sprinkle oil on top of crispbread.
Cut tomatoes and mozzarellas into thin slices and adjust them on top of crispbread.
Mince basil and sprinkle it on the top.
Add pizza cheese and grind black pepper on the top.
Toast in oven (425°F or 225 °C) for a couple of minutes or until the color has changed.
For more interesting recipes made with rye crispbread, visit FinnCrisp.com.
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