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)

Pizzette

Yield: Enough finger food for a party of 10

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.