Yummy pizzette :)
If you have ever been at a party with me you have most likely tasted my famous pizzette. I never get bored of these pizzette (little pizzas) and lately I have been making them as a nice pre-dinner snack ;)
They are easy to do, very hard to mess up and they always taste great. They are good warm but also great when they are cold. Perfect for finger food parties!
Ingredients – yields about 32 pizzette
- 1 sheet of puff pastry – I use frozen puff pastry from Pepperidge Farm
- 5 tbs tomato sauce
- shredded mozzarella
Thaw the puff pastry following the directions on the package (40 minutes at room temperature).
Unfold the thawed puff pastry, flour well and roll the dough out with a rolling pin to about double the original size.
Spread the tomato sauce in a thin layer (picture 1). I make tomato sauce starting from strained tomatoes from Parmalat. I mix the strained tomatoes with a couple of tablespoons of olive oil, oregano and some roughly chopped basil leaves. I bring this mixture to a gentle boil and boil for 5 minutes.
Spread the shredded mozzarella in a thin layer. Sprinkle with oregano.
Cut and fold the dough as showed in picture 2: cut in half perpendicular to the longest side of the rectangle. Roll up the dough starting from the side you just cut, out toward the edge (picture 3).
You will end up with two cylinders. Cut in slices about 3/4″ (2cm) and lay on a baking sheet lined with parchment paper.
Bake at 400°F (200°C) for 20-25 minutes, until the puff pastry turns lightly brown. Don’t worry if some of the mozzarella melts and splatters out of the pizzetta swirl, the browned mozzarella on the outside of the pizzetta is what makes it good ;)