Magical recipe of the famous and elusive puff pastry mini pizza from Sardinia, irresistible to me in all its variations! Puff pastry mini pizzas are a typical recipe from Cagliari, enjoyed from the city of Cagliari to Oristano for breakfast with coffee or cappuccino, or as a snack or a pleasant savory treat. In northern Sardinia and around Italy, it is not possible to find this delight, at least in my travels, I have never managed to find it in any bar! The original Sardinian recipe does not include cheese, but you can enrich them if you like by adding mozzarella and ham and more to your liking, with the leftover pastry scraps you can make small rustic snacks to avoid waste.
Gently unroll the puff pastry roll, leaving the parchment paper underneath, take a round pastry cutter and cut out an even number of circles.
These will serve as the base and the lid, distribute the tomato puree in the center of the bases.
Add 1 or 2 capers and a piece of cheese slice, moisten the edges with some water and place the lids on each base, pressing them down well.
Then take a smaller diameter pastry cutter or glass and apply light pressure around the filling.
Brush the surface of each mini pizza with an egg yolk diluted with a little water and place the mini pizzas on a baking tray lined with parchment paper, bake at 200°C for about 15 minutes until the surface is nicely golden.
Store in the refrigerator for up to 24 hours.
Italia, Sardegna
| Energy (kcal) | 281.79 |
| Carbohydrates (g) | 21.78 |
| of which Sugars (g) | 4.74 |
| Fat (g) | 18.38 |
| of which Saturates (g) | 10.06 |
| Protein (g) | 7.51 |
| Fiber (g) | 2.23 |
| Sale (g) | 0.23 |
