Preparation time: approx. 35 minutes

Ingredients for 2 portions:

1 box Dr. Oetker Ristorante Pizza Spinaci
1 box Dr. Oetker Ristorante Pizza Margherita

First dip- Sour Cream dipping sauce:
200g Sour cream
4 sprigs Parsley
6 sprigs Chives
1 Red pepper
Salt & Pepper

Second Dip - Creamy Avocado Dip
½ Lemon
1 Avocado
3 tbsp Sour Cream
Salt

Equipment: Chopping board, knife, oven

Method:

Preheat the oven (top and bottom heat: 220˚C). Leave the pizzas to thaw slightly, cut in half and slice into roughly thumb-width strips. Place these onto a baking tray covered with baking paper and bake on the middle shelf of the oven for approx. 12 minutes until crispy. Then set aside to cool.
For the first dip, season sour cream with salt and pepper. Wash the herbs, shake dry and chop finely. Wash the red pepper, dry, remove the seeds and dice finely. Then mix the sour cream with the herbs and pepper.
For the second dip, cut and squeeze out the lemon juice. Carefully cut the avocado in half and take out the pulp using a spoon. Then crush the avocado finely using a fork and mix with sour cream, lemon zest and lemon juice, season with salt.

Tip from Tom: The pizzas need to thaw approx. 15 minutes until they can be cut.

Pizza with Kids

Sausages in Pizza Blankets