Pizzette

Here’s a recipe for your cheat sheet. Instead of regular pizza dough, we use a butter puff pastry. The butter in the pastry takes these tasty morsels to another level. Of course, you can use a margarine/canola puff.. but in my opinion..if you’re going to indulge in puff pastry, it might as well be the good one.

3 x sheets (550g) butter puff pastry

400ml Mutti passata

1/4 teaspoon salt

1/2 teaspoon oregano

200g mozzarella cheese, sliced thinly

A smattering of your favourite pizza fillings i.e. ham, pineapple, olives

 

Mix the salt and oregano into the passata.

Spread the  passata onto the bottom half of the puff pastry sheets.

Arrange the cheese and toppings in rows across the length of the pastry sheet. Roll up the pastry to form a log. At this point, you can wrap in cling wrap and place in the freezer for 30 minutes to firm up. This makes it easier to cut, but is not essential.

Cut the log into 1cm – 1.5am slices and arrange onto a baking tray, leaving about 2cm spaces between each piece.

Bake at 220ºC for  15 minutes or until golden.

 

 

 

 

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