Veal pizzas

• minced veal 350 g
• Grated Parmigiano Reggiano 25 g
• 50 g finely crumbled stale bread
• medium egg 1
• parsley 1 sprig
• garlic ½ clove
• salt and pepper

INGREDIENTS (for the dressing)

• peeled tomatoes 100 g
• extra virgin olive oil 1 tablespoon
• mozzarella, chopped and drained 30 g
• salt to taste

INGREDIENTS (for garnish)

• 12 basil leaves

• First, finely chop the mozzarella and place it in a colander to lose the excess water.
• Chop the parsley leaves, then peel the garlic and chop it finely too.
• Place the minced veal in a large bowl and add the parsley, garlic, stale bread, grated Parmesan, egg, salt and pepper. Knead everything with your hands until you get a smooth mixture.
• Divide the dough into 12 pieces of about 40 g each and form meatballs which you will then flatten to form discs with a diameter of 7 cm.
• To obtain very precise discs, then press the dough with the back of a teaspoon into a round pastry cutter with a diameter of 7 cm.
• As you prepare them, place the discs on a baking tray lined with baking paper.
• Once you're done, put the peeled tomatoes in a small bowl, add a drizzle of extra virgin olive oil and a pinch of salt. Blend everything with an immersion blender and place a little tomato sauce on each disk of meat, reaching 1/2 cm from the edge.
• Bake your meat pizzas in a static oven preheated to 200° for 15 minutes.
• Once the cooking time is up, take the pizzas out of the oven, place the pan on a surface and sprinkle them with the chopped mozzarella that is well dried. Bake them again for a few minutes until it has melted.
• Remove your meat pizzas from the oven, let them cool and then garnish them with a basil leaf each.