… think mini pizza. A package makes 12. Perfect as an appetizer or with a bowl of soup. It’s Chēbē, so it’s gluten free and grain free. By nature.
… think mini pizza. A package makes 12. Perfect as an appetizer or with a bowl of soup. It’s Chebe, so it’s gluten free and grain free. By nature.
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 onion thinly sliced rings
- 1 package (7.5 oz) Chebe Pizza Crust mix or any savory Chebe mix
- 3 large eggs (1 is for egg wash)
- 2 Tbsp oil
- 3 - 4 oz. Parmesan cheese, shredded
- 4 Tbsp milk (or milk substitute)
- 2 large tomatoes sliced thinly across the center
- Salt and pepper to taste
- Fresh basil and parsley
-
Preheat oven to 425F
Heat butter and olive oil in a small pan over medium heat.
-
Add sliced onions and cook until golden and softened. Set aside when done.
-
Prepare the Chebe dough according to package directions using 2 oz of the cheese. Knead until the dough is well blended and smooth.
-
Break the ball of dough into 12 equally sized pieces and roll them into smooth balls.
-
With each ball, press flat into rounds about 4” in diameter (so that the tomato will cover most of the surface).
-
Prepare egg wash by stirring 2 Tbsp water with one egg. Mix well.
-
Lightly brush the egg wash on the surface of each round.
-
Place the 12 rounds on a 12x16 baking sheet and place in the center of the oven for 6 minutes.
-
Remove the pan and top each round with a tomato slice, salt and pepper to taste, caramelized onions, a sprinkle of cheese, and the basil and parsley.
-
Return to the oven for about 15 minutes (watch them after 12 minutes so they do not over bake). Remove and serve.
This recipe works great with Chēbē Pizza Crust Mix, but you may also try it with these Chēbē mixes:
