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Puff Pastry Pizzette from Cagliari

These
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Aperitivo, Breakfast, Snack
Cuisine: Italian
Servings: 12
Calories: 241kcal
Author: Svi

Ingredients

  • 2 rolls puff pastry , store-bough or homemade (about 450 grams total)
  • 1 cup tomato passata / tomato puree (alternatively use precooked tomato sauce)
  • Dried oregano , generous tablespoon
  • 1-2 tablespoon Extra virgin olive oil
  • Salt to taste
  • Handful of capers
  • 1 egg , beaten (used for eggwash)
  • Anchovies (optional)

Instructions

  • Make the sauce. If using plain tomato puree or tomato passata, cook it down in a small saucepan with a drizzle of extra virgin olive oil until it's no longer watery. Let cool completely. Add salt (and a pinch of sugar if the sauce lacks natural sweetness). Season generously with oregano.
    Alternatively, use precooked tomato sauce but watch out for it to be thick and not watery! If needed, you can leave it over a sieve lined with a paper towel to drain for 5-10 minutes.
    Puff Pastry Pizzette - sauce.
  • Preheat the oven to 356°F (180°C) with fan ON or 375°F (190°C) fan OFF.
  • Roll and cut the dough. Roll puff pastry to about 1.5-2 millimeters thick (around 1/16 of an inch). Cut out 10-12 centimeters discs using a cutter or a glass. You'll need two discs for each pizzetta: one for the base, one for the lid.
    Cutting discs from dough.
  • Prepare the basis. Arrange half of the discs on a baking sheet lined with parchment paper. Brush with beaten egg.
    Brushing puff pastry with egg wash.
  • Add the filling. Place a generous teaspoon of tomato sauce on each disc. Make sure to leave at least a 1-centimeter border for sealing. Top with 2-3 capers. (If making smaller size pizzette, 1 caper is enough).
    Puff pastry discs topped with the tomato sauce.
  • Seal. Cover each base with the second disc and press around the edges with your fingertips or using a fork.
    Sealing puff pastry.
  • Glaze and bake. Brush each pizzetta with the remaining eggwash. Bake pizzette in a preheated 356°F (180°C) oven for about 15 minutes (+/- 2 minutes). Turn the baking sheet halfway through the time for even baking.
    Final brush with egg wash before going in the oven.
  • Let cool slightly and serve warm or at room temperature.

Notes

Top Tips:
  • Keep the sauce thick.
  • Let the sauce cool completely before filling.
  • Chill the dough before rolling during hot season.
  • Roll the pastry thin.
  • Don't skip the eggwash on the base.
  • Leave a clean border.
  • Press the edges firmly.

Nutrition

Serving: 1pizzetta | Calories: 241kcal | Carbohydrates: 19g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 151mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg