http://nesound.com/namm-2016-chauvet-lighting/ 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.
http://huertodelcura.com/ 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.