Our recipes

Ker Hastell pizza with Hénaff Pâté

Ker Hastell pizza with Hénaff Pâté

4Peoples

Easy

10 mn +10 mn of cooking time

Ingredients

1 tin of Hénaff Pâté 260g
1 small goat’s cheese, mozzarella
1 small carton of tomato coulis
1 small punnet of cherry tomatoes
4 mushrooms
½ a bunch of chives
1 lump of bread dough, 250g, from your baker
Salt and pepper

Preparation

Roll out the bread dough on a cold baking tray; season lightly with salt and pepper.
Spread a little tomato coulis onto the dough, sprinkle with finely sliced mushrooms.
Arrange the shavings of Hénaff Pâté.
Finish with slices of fresh goat’s cheese, mozzarella, a sprinkling of chives and a few cherry tomatoes.
Bake at 240°C for 10 minutes (or more if needed).

Product used

Henaff Pork Pâté

Tip

When using Hénaff Pâté as a stuffing or a sprinkle, it will be easier to work it at room temperature.

Your reviews (0 reviews)

There is no review yet