Pizzette

This is one of my favorite appetizers ever. You can never go wrong when you prepare it. Everybody will like it from kids to adults, it’s always a hit. It is made with puff pastry instead of regular pizza dough so the texture is lighter and the taste is richer not to mention that it’s really fast to prepare.

I make pizzette very often for my guests and they always think that I bought them. The secret is to use good quality ingredients and extra care while assembling them. Be careful not to add too much tomato sauce or cheese otherwise they can become soggy or the cheese will run out and burn easily.

This is a good recipe to make together with your kids or for kids, I’m sure they’ll love pizzette as much as my kid and all his friends do.

Ingredients

1 8 oz. sheet puff pastry
about a 1/2 cup natural tomato sauce
soft mozzarella or American mozzarella
dry oregano
extra virgin olive oil
salt

This recipe makes about 20 pizzette

Instructions

1. Thaw the puff pastry and lay it on lightly floured wooden cutting board.
2. Preheat oven to 400°. Cover a baking sheet with oven paper and set aside.
3. Cut the mozzarella in small cubes and if you’re using American mozzarella grate it using a grater with big holes.
4. I usually prefer to roll the puff pastry to make it a little bit thinner but if you want you can leave as it is. Cut the puff pastry into circles using a small drinking glass (approximately 2-1/2 ” in diameter) or a round cookie cutter.
5. Put the pastry disks on the baking sheet and add one really small spoon of tomato sauce (about a 1/8 to 1/4 teaspoon). The sauce should not be so much to cover the borders. It should stay in the middle without running off.
6.  Add a small piece of mozzarella or few slices to each one. Sprinkle the top with oregano, a tiny bit of salt and add a few drops of extra virgin olive oil.
7.  Put in a preheated oven and bake for 10 – 15 minutes at 400° or until done.
8.  Place them on a serving dish in the middle of the table and watch how fast they disappear.