Candice Brown’s Croissant Dough Pizza Slices
From Ainsley’s World Cup Flavours, ITV
Quick and easy, these tasty pizza slices are made with ready-made croissant dough for a light and crispy crust. Great for a simple weeknight dinner or for a snack to enjoy while watching the footie (or a movie!).
Method
For the Prosciutto & Mozzarella Croissant Pizza
Preheat oven to 200c/180c fan/gas 6 and line 2 baking trays with greaseproof paper.
Unroll the croissant dough and cut along the guidelines into triangles. Lay on the prepared trays with a little gap in between each.
Spread 1 tsp of pesto on each triangle and then some mushroom slices, red onion, slices of chosen meat and then scatter over torn mozzarella. Sprinkle with salt and pepper and then drizzle with olive oil.
Place in the oven to bake for 7-8mins until golden.
When baked scatter with torn basil.
For the dip mix all the ingredients in bowl and serve with the pizza.
For the Garlic Butter Croissant Bread with Mozzarella
Preheat oven to 200c/180c fan/gas 6 and line 2 baking trays with greaseproof paper.
Unroll the croissant dough and cut along the guidelines into triangles. Lay on the prepared trays with a little gap in between each.
Mix together the softened butter, the parsley, garlic and salt and pepper. Dot a little over each dough triangle. Top with torn mozzarella and some cheddar (or sprinkle over mixed grated cheese).
Drizzle with olive oil and place in the oven to bake for 7-8 minutes until golden.
Ingredients
- Prosciutto & Mozzarella Croissant Pizza
- 1 x 350g roll of croissant dough (makes 6)
- 6 tsp good quality red pesto
- 70-80g packet of sliced prosciutto/chorizo
- handful mushrooms, thinly sliced
- 1 red onion, peeled and thinly sliced
- 1½ 125g balls of mozzarella, drained
- salt and pepper
- good quality olive oil, for drizzling, brushing
- fresh basil leaves, to serve
- chilli flakes (optional)
- For the Dip
- 50g Greek yoghurt
- 50g mayonnaise
- 2 tsp white wine vinegar
- ½ tsp garlic salt
- ½ tsp dried oregano
- small bunch fresh basil, finely chopped
- pepper
- Garlic Butter Croissant Bread with Mozzarella
- 1 x 350g roll of croissant dough (makes 6)
- 125g unsalted butter, softened
- small bunch parsley, finely chopped
- 2 cloves garlic, crushed
- salt and pepper
- 1½ 125g balls mozzarella, drained
- 4 slices mild cheddar or mozzarella and cheddar ready grated mix
- olive oil