Pizzette ingredients (and equipment)

(makes 21 pizzette)

• One Jus-Rol Puff pastry ready rolled sheet
• One egg (for egg wash)
• Tomato passata 500g
• Oregano
• Salt & pepper
• Self raising flour for dusting surface
• Toppings of your choice
• Pastry brush
• Pastry cutter (or a glass) roughly 6cm diameter
• Baking parchment or foil

Method

1. Pre-heat the oven to 200c (this is what I do for a fan oven)
2. Using the pastry cutter/glass, cut out 21 circles from the ready rolled pastry. You won’t be able to fit all 21 in one go so just re-roll the offcuts and go again

3. Place on the baking parchment/foil and onto a baking tray

4. Beat the egg and brush over each circle

5. Put the passata in a bowl and add oregano, salt and pepper to taste – you only need half a tablespoon of sauce on each disc so gauge how much passata you want to use. We do the lot and then turn the excess into a pasta sauce

6. Put half a tablespoon of the mixture in the middle of the disc leaving a border all around

7. Add your toppings (suggestions below)

8. Pop in the oven for 12-15 minutes or until the borders of the pizzette are nice and golden

9. Let them cool a little before serving

Topping suggestions

You can mix and match here. The girls like plain tomato ones, ones with a sprinkle of grated cheese and ones with sliced black olive. I add a tiny pinch of extra oregano to each of these.

If you can get hold of it, a few cubes of provolone cheese makes a great topping. A small piece of ham, an anchovy, a couple of cubes of pancetta, mushrooms…whatever you want, just don’t overload. You can even leave off with the tomato sauce and use half a teaspoon of pesto in the middle with a little cheese.

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