Serves: 2-4 | Preparation time: <10 mins | Cooking time: 10-12 mins
- Ready rolled puff pastry: 320 g (about 1 standard-sized roll)
- Mozzarella: 125 g
- Anchovy fillets in olive oil: 2-3 anchovies
- Ham: 1 slice
- Tomato sauce: as needed
- Extra virgin olive oil: to taste
- Oregano, dried: to taste
- Garlic, half peeled clove
- Parmesan, grated: to taste
- Poppy seeds: to taste
- Rosemary, fresh: to taste
Pre-heat the oven to 180°C.
Lightly flour your work surface and roll out the puff pastry. Use a glass or a dough cutter to cut out small puff pastry discs: these will be the base of your mini-pizzas. Place the pastry discs on an oven tray lined with baking paper.
Finely cut the ham and the rosemary. Cut the mozzarella into slices and roughly chop the anchovies.
Put a tablespoon of tomato sauce on top of each puff pastry disc and use the back of the spoon to gently spread the tomato sauce in an even layer.
The Marinara is perhaps the simplest mini pizza to make: place the tomato sauce and minced garlic with oregano as basic marinara sauce. Then add some pieces of anchovies for extra flavour, and some Evoo oil.
Cheesy Margherita Mini-Pizza
Skip the anchovies and place instead some mozzarella slices on top of the tomato sauce: that’s a delicious mini-Margherita! To make it extra tasty, sprinkle plenty of parmesan on each pizza and add rosemary, poppy seeds and some olive oil.
Can’t decide? You’re in luck: these more the ingredients on these mini-pizzas, the merrier! Garnish each mini-pizza with some ham, mozzarella and anchovies, then season them with plenty of oregano and a drizzle of olive oil.
When you’re done garnishing your mini-pizzas, gently fold upwards the edges of each pizza’s pastry; this will prevent the melting cheese from leaking outside of the pizzas.
Bake the mini pizzas for 10 minutes at 180°C.
Tip: If you don’t have any tomato sauce, just cover the mini-pizzas with thin slices of cherry tomatoes. They will be different, but just as delicious!