Cut the puff pastry into discs measuring 6-7 cm in diameter using a pastry ring.
Spread 1 teaspoon of tomato purée on each disc of dough, then dress with a drizzle of olive oil and grated Grana Padano.
Bake in a preheated oven at 180 °C for 15 minutes, until golden.
Serve the mini pizzas with marinated anchovies and capers.
RASPBERRY LEMONADE
Ingredients
200 g fresh raspberries,
4 tablespoons sugar,
1 lemon,
250 ml carbonated water,
250 ml tonic water,
ice.
Preparation
In a mixer, purée the raspberries with sugar and cold water. Add the tonic water and the juice of 1 lemon.
Fill each glass with ice and pour in the raspberry mixture and tonic water. Serve garnished with fresh raspberries.