Pizzetta with mango, raspberry and pineapple
Cooking time:
50 minutes
Active time:
30 minutes
Complexity:
Easy
Need to defrost
Dessert pizzetta with tropical fruits - bright, unusual and very simple to cook!
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5
Recipe "Pizzetta with mango, raspberry and pineapple "
Ingredients for 2 servings
puff yeast dough
200 g
mango puree
80 g
mango fresh
80 g
peeled pineapple
80 g
mozzarella mini
30 g
fresh raspberries
20 g
mint leaves
for decorating
Step 1/5
Defrost the dough at room temperature for 20-30 minutes. Preheat the oven to 180 ° C.
Step 2/5
Peel fresh mango, chop finely and mix with mashed mango. Cut the pineapple into half rings and then into small segments.
Step 3/5
Cut the dough into 15x15cm pieces, roll out lightly and place on a baking sheet covered with baking parchment.
Step 4/5
Put 2 tbsp. spoons of mashed mango on each layer of dough, on top - pieces of pineapple and half mozzarella.
Step 5/5
Bake in the preheated oven for 20-25 minutes at 180C until ruddy brown. Pull out a baking sheet with ready-made pizzettas, put a few raspberries on each and bake for another 2-3 minutes. Eat hot, garnishing with mint leaves before serving.
Ingredients for 2 servings
puff yeast dough
200 g
mango puree
80 g
mango fresh
80 g
peeled pineapple
80 g
mozzarella mini
30 g
fresh raspberries
20 g
mint leaves
for decorating
Nutritional value per 100 g
Calories
209 kcal
Proteins
4 g
Fats
12 g
Carbohydrates
21 g
Saturated fat
7 g
Dietary fiber
2 g
Added sugar
2 g
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