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Puff pastry pizzette with lid

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Ingredients for 4 servings:

  • 2 rolls of topping dough from the refrigerated section
  • 100 g tomatoes, pureed
  • salt and pepper
  • some basil
  • some oregano
  • some olive oil
  • some cooked ham
  • some tuna
  • 75g mozzarella
  • some Emmental cheese, grated
  • 1 egg yolk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Roll out the puff pastry and cut out circles using a 6 cm diameter round cutter. Mix the passata with salt, pepper, basil, oregano, and olive oil. Spread half of the circles with the tomato sauce. Chop the ham, tuna, and mozzarella and place them in the center. Place the second pastry slice on top and press firmly around the edges. Brush with egg yolk and sprinkle with grated cheese. Bake in an oven preheated to 160°C (top/bottom heat) for about 20-25 minutes, until golden brown. The topping can be changed, of course; it’s a matter of taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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