PIZZETTE RUSTICHE

PIZZETTE RUSTICHE
1 box (2 sheets) of frozen puff pastry
1 small can or tube of tomato paste
Olive oil
Salt
Oregano
Optional: fresh mozzarella, anchovies, Favorite topping, (pepperoni, sausage, ham, pineapple or you choose)

Allow puff pastry to thaw. Unfold the pastry sheets onto work surface, and with a small, round cookie cutter with a 2″-3″ diameter, cut out little pizza shapes and set them onto a baking tray. If you do not have a round cookie cutter, a small glass or a mason jar lid will work fine.

Place a small dab of tomato paste in the center of each pizzette, and with your finger or the back of a small spoon, spread the paste around the center without reaching the edges. You only require about 1/4 tsp. to 1/2 tsp. of paste for each pizzetta, depending on their size. Too much paste will weigh down the pizzette and not allow the puff pastry to rise while cooking.

Using a cooking brush, spread a light layer of olive oil over each pizzetta, again using caution to not overdo with too much oil. Next, toss a light layer of salt over the pizzette, and consider how you wish to complete the toppings.

For classic pizzette, sprinkle dried oregano on top. Alternatively, you may add a small piece of anchovy to the top of the pizzette and then the oregano. Or, some people prefer to omit the oregano and add a few small pieces of fresh mozzarella on top. If you opt for the mozzarella, it’s best to use a denser, less liquid cheese, and very small pieces on top of the pizzette, again so that the puff pastry can still rise in the oven.

Bake at 400° F for approximately 8 minutes, or until the pizzette have risen and are golden brown. Remove from oven and allow to cool for a few minutes; the pizzette will fall slightly. Use a spatula to carefully remove them from the baking tray.

Makes approximately 20-24 pizzette