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Andean Mini Pizzas

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  • Prep 15 min
  • Total 60 min
  • Ingredients 10
  • Servings 8
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Potatoes are originally from Peru, where there exist more than four thousand varieties, in all imaginable colors and shapes. The Andean inhabitants have incorporated this product in their daily diets for several thousands of years, whether fresh, dry or dehydrated. Many of the native stews and casseroles from this area have potatoes in their ingredients, along with broad beans, garlic, onions and yellow pepper also native of the Peruvian mountains. When you have a gathering at your house or you feel like having a different snack, with a touch of originality, why not preparing these delicious Peruvian-inspired mini-pizzas?
by Morena Escardó
Updated Sep 11, 2015
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Ingredients

  • 8 slices of bread
  • 1 potato, sliced thinly with a sharpened knife
  • 1 cup broccoli chunks
  • 1/2 cup broad or fava beans
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 2 teaspoons Peruvian yellow pepper (ají amarillo) paste
  • 1/4 cup chunks of goat cheese
  • Salt and pepper to taste

Directions

  •  
    1
    Cut each slice of bread in a circle. Place a cup on top of bread to give that shape, then cutting around the cup with sharpened knife, be careful.
  •  
    2
    Cook potato slices on medium heat in boiling water until they are soft, but not so that they will break (about 3 minutes). Place on plate; let potatoes cool.
  •  
    3
    Cook broccoli on medium heat and broad or fava beans either in boiling water or by steaming for about 4 minutes until they are al dente, but not too soft.
  •  
    4
    Heat oil in saucepan over medium heat and cook the shallot, garlic and yellow pepper (aji paste), stirring until brown.
  •  
    5
    Stir in broccoli and broad beans; season with salt and pepper to taste. Sauté for a couple of minutes and remove from the stove.
  •  
    6
    When ready to serve the pizzas, heat the oven to 350°F and toast the bread for approximately 5 minutes.
  •  
    7
    Remove bread from oven and cover with the potato slices; layer the sautéed veggies and goat cheese on top.
  •  
    8
    Cook in the oven until the cheese is melted and a bit brown. Serve immediately.

Expert Tips

  • tip 1
    These mini-pizzas are a perfect snack when we have a gathering at home.
  • tip 2
    You can make it more colorful adding roasted peppers cut in strips, and black olives cut in slices.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Potatoes are originally from Peru, where there exist more than four thousand varieties, in all imaginable colors and shapes. The Andean inhabitants have incorporated this product in their daily diets for several thousands of years, whether fresh, dry or dehydrated. Many of the native stews and casseroles from this area have potatoes in their ingredients, along with broad beans, garlic, onions and yellow pepper also native of the Peruvian mountains. When you have a gathering at your house or you feel like having a different snack, with a touch of originality, why not preparing these delicious Peruvian-inspired mini-pizzas?
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