I love the holidays, and I love parties. All the tradition and family time is great for me, because I’m far away from home normally. But if I got to choose one holiday party to host, that would be New Year’s.
In my mind there is only one rule for New Year’s food. It has to look fantastic! Whether it’s beef tenderloin or tomato soup, it has to be dressed for a party.
Enter these mini pizzas from the New Year’s Eve guide I did for Toovia Magazine last year. They’re made with store-bought dough, and take about ten minutes to assemble, but they look good enough to eat with Champagne.
Tip: If you are entertaining a big group, skip the Champagne and dress up glasses of inexpensive prosecco with sprigs of fresh rosemary.
- Your favorite pizza dough
- 200 g cream cheese
- 1 red onion, cut into thin wedges
- 1/4 celeriac, roughly chopped
- 2 carrots, halved and roughly chopped
- a few Kalamata olives, pitted and roughly chopped
- a handful cherry tomatoes, halved
- fresh thyme, to taste
- salt and freshly ground pepper, to taste
- olive oil
- balsamic cream, to taste
- 200 g (7 oz.) prosciutto
- Roll out your pizza dough, and cut out little rounds using a cookie cutter or a glass.
- Place the rounds on a baking sheet covered with parchment paper, and brush each round with a little bit of olive oil.
- Spread with cream cheese.
- Top with the veggies. Feel free to play around and make various combinations of toppings. A mini pizza with just cream cheese, tomato, and seasonings is delicious too.
- Season to taste with salt, pepper, and thyme.
- Bake in a 250 degree C (465 degrees F) oven until the veggies are tender; about 20 minutes.
- Drizzle the warm mini pizzas with balsamic cream. Garnish with fresh thyme, and serve.