Pizzette Rustiche

1. 1

   ["Preheat oven to 400u00b0 F.", "Allow puff pastry to thaw.", "Unfold the pastry sheets onto work surface, and with a small, round cookie cutter with a 2""-3"" diameter, cut out little pizza shapes and set them onto a baking tray. If you do not have a round cookie cutter, a small glass or a mason jar lid will work fine.", "Place a small dab of tomato paste in the center of each pizzette, and with your finger or the back of a small spoon, spread the paste around the center without reaching the edges. You only require about 1/4 tsp. to 1/2 tsp. of paste for each pizzetta, depending on their size. Too much paste will weigh down the pizzette and not allow the puff pastry to rise while cooking.", "Using a cooking brush, spread a light layer of olive oil over each pizzetta, again using caution to not overdo with too much oil.", "Next, toss a light layer of salt over the pizzette, and consider how you wish to complete the toppings.", "For classic pizzette, sprinkle dried oregano on top.", "Alternatively, you may add a small piece of anchovy to the top of the pizzette and then the oregano.", "Or, some people prefer to omit the oregano and add a few small pieces of fresh mozzarella on top. If you opt for the mozzarella, it's best to use a denser, less liquid cheese, and very small pieces on top of the pizzette, again so that the puff pastry can still rise in the oven.", "Bake at 400u00b0 F for approximately 8 minutes, or until the pizzette have risen and are golden brown. Remove from oven and allow to cool for a few minutes; the pizzette will fall slightly. Use a spatula to carefully remove them from the baking tray."]

* Per serving · 4 servings · Values may vary.