Pizzette

These pizzette di sfoglia (small puff pastry pizzas) are a super common finger food found everywhere in Italy. People bring them at potlucks, parties, pic-nics... You can find them at bars during happy hour and can be bought at any bakery. They're so delicious, and I really miss them. As they're super easy to make, I decided to share this with you today. :)

Recipe for 20 pizzette:

1 roll of puff pastry

oregano

1/2 cup cubed mozzarella (the Canadian one)

1/2 cup passata di pomodoro or tomato sauce

1 tablespoon of tomato paste

1 small egg

Toppings ideas:

back olives

capers anchovies

pesto

First, pre heat the oven to 180C. Pick all your toppings and chop them in small pieces. Then, cube the mozzarella and place the egg in a bowl, gently beat it with a fork.

Mix a little bit of tomato paste with the passata. You really won't need much.

Take a small round cookie cutter and cut as much pastry as possible (around 20 circles), place them on parchment paper. Poke some holes with a fork, and brush the egg wash on each puff pastry circle.

Now add a teaspoon of passata or tomato sauce and add 3-4 cubes of mozzarella to the centre of the cirle. Make sure that you leave some room for mozzarella to spread when cooked.

If you are adding toppings, try these cominations:

- Add a teaspoon of passata or tomato sauce and 3-4 cubes of mozzarella, top with black olives and capers.

- Add pesto and mozzarella with no tomato sauce.

- Add mozzarella and top with chopped anchovies.

When the puff pastry pizzette are ready, bake at 180C for 10-12 minutes or till the pastry looks golden.

Enjoy!!

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Tips:

You can play with toppings and try new ones. You can swap the cheese with cheddar or top with bacon or tuna. Also, try just a simpler version (but super tasty) with just tomato paste spread over the puff pastry instead of tomato sauce.

These pizzette are best eaten right away, but you can store them for one day and reheat in the oven when ready to be eaten.