Pizza small tarts

So simple, so delicious: this is how tarts are.

A great idea for an outdoor lunch (really comfortable to bring with you!).

Whether it’s the beach, the woods or even the work desk, it doesn’t matter, with one bite they’ll be able to transport you straight on vacation!

MAKES 5-6 SMALL TARTS

READY IN 30′

INGREDIENTS:

1 tablespoon extra virgin olive oil

1 teaspoon onion

1 cherry tomatoes can

salt to taste

oregano to taste

1 pizza dough sheet (I used Stuffer)

oil to taste

2 tablespoons ricotta cheese

oli to taste

STEP 1: MAKE THE SAUCE

Place oil and onion in a non-stick pan and brown for 1-2 minutes. Add cherry tomatoes and mash them with a fork.

Add salt, oregano and cook covered with a lid for ab. a quarter of an hour.

STEP 2: MAKE THE TARTS

Unroll the pizza dough and cut some circles 1-2 cm larger than the tart molds.

place the pizza circles in the tart molds (previously brushed with oil) pressing with fingers. Remove the dough excess.

Don’t throw away the scraps of pasta but reshuffle them, roll them out with a rolling pin and cut them into strips (you will need them in the next step).

STEP 3: FILL THE TARTS

Fill the tarts with a couple of tablespoons of tomato sauce