This is another classic from when I used to live in Italy. We typically had these pizzette as an appetizer for Christmas, even if they are not a traditional holiday pastry. They are a great finger food if you have guests and kids love them. You can make the puff pastry the day before and prepare the pizzette right before your guests arrive.
Ingredients
- Puff pastry, one batch (https://goldendelights.blog/puff-pastry/)
- Tomato puree 200g
- Olive oil 1 tablespoon
- Salt to taste
- Fresh mozzarella 100g
Procedure
- Prepare the tomato sauce: in a small saucepan add the tomato puree and olive oil, cover and cook for 20 minutes. Add salt to taste. Let cool to room temperature.
- Cut the mozzarella in small cubes.
- Preheat the oven to 190oC (380oF).
- Roll the puff pastry about 3-4mm thick (a bit over 1/8″). With a cookie cutter, cut circles in the dough. I used a cutter 6cm (2.5″) in diameter, but you can use a bigger or smaller one.
- Transfer the dough to a baking sheet lined with parchment paper.
- Using a fork, prick the dough.
- With a teaspoon, add enough tomato sauce to cover the surface, leaving a small border. Make sure that the tomato sauce is at room temperature (or cold) or it will melt the butter in the dough.
- Add 1-2 cubes of mozzarella sauce.
- Bake for about 20-25 min, until the crust is golden brown.
- The pizzette are best served still warm from the oven.
- If you have any leftovers, you can store them in the fridge for 1-2 days and quickly reheat in the oven prior to serving.
GoldenDelights 