Pizzette di sfoglia (puff pastry mini pizzas)

Serves Icon
Time 30 Minutes
  • 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

Vanessa Bottaro

Founder and Owner at Italian Spoon
What is second best thing to being in beautiful Italy? Cooking and writing about Italian food, of course!

I live in Melbourne, Australia with my husband Simone and two children. They are my first love! Italian Spoon brings my second love for cooking Italian food and blogging to life and I am loving it!

I hope to inspire you to continue the tradition of Italian home cooking. Buon appetito!
Vanessa Bottaro

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