This is one of those recipes that I know I can make very quickly in an entertaining emergency, and the tiny pizza squares are always tasty and very acceptable. I saw this recipe years ago in a Better Homes & Gardens magazine in a Retro appetiser section. What I especially love is that you can use whatever you have in the cupboard or fridge and somehow they always turn out well.
I made some for Sewing supper on Wednesday and I had pineapple, hot salami, tasty cheese, ham, tomatoes, cheeses etc. These were made with the leftovers and were so yummy. I had them for tea last night with some soup.
There is no measuring per se. I am using just one sheet of puff pastry, but the recipe idea is easily adapted to your ingredients and numbers. And yes, I just love tiny cubes of Philadelphia cream cheese on these tiny pizzas. It's perfect, even though it seems strange.
Mini Pizzas makes 16 small squares
- a sheet of puff pastry, almost thawed
- 50g of tomato paste. I used 'no added salt' because of the cheeses
- 1/2 red onion, finely chopped
- 1 or 2 cloves of garlic, finely chopped
- tiny tomatoes, sliced
- pineapple, diced or sectioned
- ham, salami, chicken, smoked salmon etc I used 75g of ham
- cheeses: Philadelphia cream cheese, feta, tasty, Parmesan
- basil, parsley, rocket, baby spinach: finely chopped
- lemon juice
- seasoning to taste
Preheat the oven to 200*C and I also heat my oven tray at the same time It helps to crisp up the mini pizza bases. Oh, and cut some baking paper to fit the tray now.
If you are using pineapple or tiny tomatoes, it's helpful to slice them and use paper towel to soak up the excess moisture. It keeps the mini pizzas crispy.
I mix the tomato paste, onion and garlic and use it as the base for my pizzas. Onion by itself seems to burn easily and this say it can be distributed evenly across the puff pastry. Remember to remove any plastic backing from the pastry sheet before you begin. Once the tomato mixture is spread over the pastry, divide it into 16 little squares. I do not measure, I just eyeball it.
Now whip the hot tray from the oven very carefully, line it with the baking paper and arrange the pizzas with a little room between them. Turn the oven down to 180*C and bake for about 20 minutes. I turn the tray at 10 minutes and start checking at 15. The tomato paste can burn quickly.
I like to sprinkle them with some fresh herbs, or even baby spinach or rocket, and then a good squeeze of lemon juice and you are done. These are also just as nice warm or cold the next day- as attested by MrsDrWho with glee as she packed the leftovers for her lunch on Thursday.