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Ker Hastell Pizza with Pâté Hénaff

Ker Hastell Pizza with Pâté Hénaff

4

Easy

10 mn +10 mn cooking

Ingredients

  • 1 260g tin of Pâté Hénaff.
  • 1 small mozzarella goat cheese.
  • 1 small brick of tomato coulis.
  • 1 small punnet of cherry tomatoes.
  • 4 heads of mushrooms.
  • ½ bunch chives.
  • 1 ball 250g bread dough from your baker.
  • Salt and pepper.

Preparation

  1. Roll out the bread dough on a cold baking sheet and sprinkle lightly with salt and pepper.
  2. Spread a little tomato coulis and sprinkle with thin slices of mushroom.
  3. Scatter with shavings of Pâté Hénaff.
  4. Finish with slices of fresh goat’s cheese, a sprinkling of chopped chives and a few cherry tomatoes.
  5. Bake at 240°c for 10 minutes (or more).

Product used

Pâté Hénaff

Tip

To use Pâté Hénaff for stuffing or shelling, it’s best to use it at room temperature to make it more malleable.

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