Puff Pastry Mini Pizzas

Name: Puff Pastry Mini Pizzas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italia
Ingredients: 1 roll rectangular puff pastry roll; 4 tablespoons tomato purée; 2 slices mozzarella cheese slices (optional); 1 yolk egg; to taste salt

@manu-food-writer

Category: Mains

Magical recipe of the famous and hard-to-find Sardinian puff pastry mini pizza, for me irresistible in all variations! Puff pastry mini pizzas are a typical recipe from Cagliari; from the city of Cagliari to Oristano they are enjoyed at 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 want by adding mozzarella, ham, or other ingredients to your liking. With the leftover puff pastry scraps you can make small savory pastries to avoid waste.

Difficulty: Easy

Cooking time: 15 minCooking: 15 min

Preparation time: 5 minPreparation: 5 min

Country: Italia

manu-food-writer@manu-food-writer

Ingredients

No. Servings

Rectangular puff pastry roll1
Tomato purée4
Mozzarella cheese slices (optional)2
Egg1
Saltto taste

Purchasable products

Piennolo del Vesuvio DOP Tomato Puree 700g

1 product

£ 7.13

Preparation

STEP 1 OF 5
Gently unroll the puff pastry roll leaving the baking paper underneath, take a round cookie cutter and cut out an even number of circles.
STEP 2 OF 5
These will serve as the base and the lid, spread the tomato purée in the center of the bases.
STEP 3 OF 5
Add 1 or 2 capers and a piece of cheese slice, moisten the edges with some water and place the lids on top of each base, pressing them firmly together.
STEP 4 OF 5
Then take a smaller cookie cutter or a glass and press lightly around the filling.
STEP 5 OF 5
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.

General Information

Storage notes

Store for a maximum of 24 hours in the refrigerator.

Origin

Italia, Sardegna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
7.51g·15%
Carbohydrates
21.78g·44%
Fats
18.38g·37%
Fibers
2.23g·4%