Mini pizza with pears, fennel and dried duck
Level of difficulty Easy
Preparation time 30mins
Cooking time 20mins
Wash the fennel, remove the green parts and damaged ends and then thin out the remaining vegetable and slice it into strips then into cubes, following the grooves of the fennel.
Peel the pear, cut it into quarters, remove the core and seeds, then slice into small cubes.
Melt the butter in a saucepan, add the diced pear and fennel, sprinkle about 5cl of water, salt and pepper, cover and leave to stew over medium heat for ten minutes.
Drain the diced pears and fennel, drizzle them with honey, add the pecan nuts (chopped into pieces) and mix.
Preheat the oven to 230 ° C, flour your work surface and roll out the dough to 2-3 mm thick.
Cut out rectangles with a cookie-cutter or knife, then place them on a baking sheet (preferably lined with parchment paper).
Fill the mini-pizzas with a spoonful of sautéed fennel, then bake for about 10 minutes.
Immediately after you take them out the oven, add 2 spinach leaves on each pizzas and a slice of dried duck breast cut in half lengthwise.