These mini pizzas are decidedly delicious with their healthy shrimp salad topping. Sophisticated enough for an elegant buffet table, leave off the shrimp, and they make perfect pickings at a kids’ party. Whoever you serve them to, make sure you prepare a generous amount – they’re sure to be popular.
Knead everything together for 6 to 8 minutes or until dough is smooth and elastic. Blanch the tomatoes then peel and core them. Cut the flesh into little cubes and set aside. Boil the core and all the trimmings to a thick paste, purée and season with sugar, salt, pepper and a little white wine vinegar. Cube the avocado, then marinate with the tomato cubes in a little olive oil, lemon juice, salt and cayenne pepper. Roll out small thin pizza crusts (or cut out small circles with a biscuit cutter), spread on a little tomato paste, sprinkle with grated Jarlsberg, bake at 220 °C until cheese is lightly golden and crusts are crispy. Garnish pizzas with shrimps, tomato and avocado salad as well as some rocket or basil leaves.