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.
Gently unroll the puff pastry roll leaving the baking paper underneath, take a round cookie cutter and cut out an even number of circles.
These will serve as the base and the lid, spread the tomato purée 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 top of each base, pressing them firmly together.
Then take a smaller cookie cutter or a glass and press lightly 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 for a maximum of 24 hours in the refrigerator.
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 |
