Pizzette di sfoglia (puff pastry mini pizzas)

Serves Icon
Serves4
Time 30 Minutes
Ingredients
  • 3 sheets frozen puff pastry (approximately 500g), just thawed
  • 1 egg
  • 100g mozzarella, cut into 1cm cubes
  • 70g Italian passata
  • 30g Kalamata olives, pitted and thinly sliced
  • ½ teaspoon dried oregano

How to Make It
Step 1

Preheat oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6).

Step 2

Cut 2 sheets of baking paper (the same size as 2 baking trays). Place the puff pastry sheets on top of the baking paper. Using a 6cm round biscuit cutter, cut 21 rounds out of the puff pastry. Use a fork to lightly beat the egg into a small bowl. Brush the puff pastry rounds with the beaten egg.

Step 3

Place a teaspoon of Italian passata in the centre of each puff pastry round. Evenly distribute the mozzarella in the centre of each round (approximately 6 cubes per round). Place the Kalamata slices on half of the pizzette di sfoglia (puff pastry mini pizzas). Sprinkle the remaining pizzette (without olives) with dried oregano.

Step 4

Transfer the 2 sheets of baking paper with pizzette di sfoglia to baking trays. Bake pizzette di sfoglia for 12 -15 minutes. Serve immediately or bake in advance and reheat for 3 minutes before serving – buon appetito.

3 sheets frozen puff pastry (approximately 500g), just thawed|1 egg|100g mozzarella, cut into 1cm cubes|70g Italian passata|30g Kalamata olives, pitted and thinly sliced|½ teaspoon dried oregano

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