Little Pizzas

Pizzette

Cooking With Nick Stellino
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Ingredients:

6 sheets frozen puff pastry (each roughly 10"x10")
1 Recipe for Pizza Sauce
Salt and Pepper to taste (optional)

Margherita topping:
½ cup pizza sauce
8 ounces fresh mozzarella cut into ¼" (one-quarter inch) dice (3/4 cup)
4 tablespoons chopped fresh basil
4 tablespoons freshly grated Parmesan cheese

Prosciutto and Gorgonzola topping:
½ cup pizza sauce
4 ounces prosciutto, chopped (1/4 cup)
4 ounces Gorgonzola cheese, crumbled (1/4 cup)
2 tablespoon chopped fresh Italian parsley
4 tablespoons freshly grated Parmesan cheese

Truffled Mushroom topping:
2 cup thinly sliced cremini mushrooms (2 ounces)
½ cup pizza sauce
4 tablespoons chopped fresh Italian parsley
½ cup freshly grated Parmesan cheese
1 teaspoon truffle oil (a single drop for each piece)

Related Recipes

Yield: Enough finger food for a party of 10
Printable Version
Preheat oven to 400 degrees.
Line your baking sheet with aluminum foil or parchment paper.
To make pizzette spread the pizza sauce evenly over a sheet of pastry. Cover the sauce evenly with the selected toppings. With a long, sharp knife cut the pastry sheet into 20 pieces roughly 2"x2 ½". With a thin spatula transfer the pizzette onto the baking sheets. Bake in the preheated oven for 15-18 minutes until the pastry is brown and cooked through. Serve hot.
Chef’s tip:
Hold back the salt, there is plenty of flavor without it. However for those amongst us that need that sodium kick I would suggest to add a light sprinkle over the pizzette before you bake them. I would advice not to use more than ¼ tsp. each of salt and pepper for the whole recipe.
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