Puff pastry pizzette with tomato Sugo
Puff pastry pizzette are a small appetizer to serve while waiting for pizza or with an aperitif. With one rectangular roll of about 230 g, you get 12 small squares: three per person for four people. Only a little Sugo is needed, because the pastry needs to puff up and dry out even in the center.
Method
- Preheat the conventional oven to 200 °C, unless the puff pastry instructions say otherwise. Cut the mozzarella into small cubes and pat it dry. Keep the pastry cold until the moment you cut it.
- Divide the rectangle into 12 squares and arrange them spaced apart on a baking tray lined with baking paper suitable for the temperature. Prick only the centre of each one with a fork, leaving a small border free.
- Place about 8 g of Sugo Cilentano on the centre of each pizzetta, without reaching the edges. Do not add any more oil or salt before tasting the topping.
- Bake on the middle rack for 12–14 minutes. Spread the mozzarella over the pizzette and continue for about 5–7 minutes, until the edges and base are golden and the pastry no longer looks damp. Check the manufacturer's instructions and adjust the minutes to your oven.
- Let cool for a few minutes before serving. Finish with a little oregano if you like. These are aperitif portions, not a substitute for dinner.
Minnelea products for this recipe
The preserves used in this recipe.
For a spicy variation, use the same amount of Arrabbiata sauce. If you serve the pizzette before a hearty dinner, two per person may be enough: adjust the quantities of the other appetizers. Puff pastry and mozzarella contain ingredients to check for allergies and dietary preferences.