Pizzette di Sfoglia (Little Puff Pastry Pizzas)

配料

Tomato sauce (passata)

Extra virgin olive oil

Sea salt

Dried oregano

All purpose flour

Very cold store-bought puff pastry

步骤

Preheat the Oven

Preheat the oven to 400°F. Line two 13 x 18-inch baking sheets with parchment paper. minimal_rich_text

Make the Sauce

Combine the tomato sauce olive oil a heavy pinch of salt and oregano in a small bowl. minimal_rich_text

Prepare the Pastry

Dust your work surface and the puff pastry with flour. Roll into a rectangle approximately 10 x 20 inches and 1/8 inch thick. minimal_rich_text

Cut the Pizzette

Using a 2-inch round cookie cutter cut out 32 rounds. Place on the prepared baking sheets leaving about 1/4 inch between each. minimal_rich_text

Chill the Dough

Transfer the trays to the refrigerator and chill the dough for 15–20 minutes. minimal_rich_text

Top and Bake

Remove the first tray from the refrigerator and brush the center of each pizzetta with tomato sauce leaving a small border around the edge. Bake until the pizzette puff up and turn golden about 15 minutes. Repeat with the second tray. minimal_rich_text

Serve or Store

Transfer to a serving plate and serve immediately or cool to room temperature and store in an airtight container for up to three days. minimal_rich_text