Crispy Bread Roll Pizzas

Ingredients

• 8 walnut kernels
• 2 whole grain toast rolls
• 2 tbsp light pesto
• 100 g mini mozzarella balls
• 12 Cherry tomatoes
• 30 g Bündnerfleisch (in very thin slices)
• 2 stems basil

Instructions

1. 1.

   Roughly chop the walnuts with a large knife.

2. 2.

   Halve the toast rolls and spread all sides with a little pesto. Drain the mozzarella balls well in a sieve.

3. 3.

   Wash, pat dry, and halve the cherry tomatoes. Distribute them with mozzarella and nuts on the bread roll halves. Bake in a preheated oven at 225 °C (convection: 200 °C, gas: level 3-4) for about 7 minutes.

4. 4.

   Wash, shake dry, and pluck the basil leaves. Cut the Bündnerfleisch into strips. Top the bread roll pizzas with it and serve.