Featured
Soul Warming Recipes!
Big Green Egg
Featured
Hot & Spicy!
K’s Choice
Peppery Chicken Curry
Fonq
FM
Kayotic Pizza Party
It’s almost weekend, guys! For us that means pizza time! Or in this case: pizza snack time. These are fast, fun and unlike pizza, you can prepare them ahead of time and eat them warm as well as cold. One side note: you might as well stick ‘em on your thighs straight away, because that’s where they’re gonna end up. But oh boy, do they taste good!
Ingredients:
5 puff pastry sheets
pesto rosso
roughly 10 black olives
1/2 a red onion
4 artichoke hearts
1 mozarrella ball
1 tomato
parmesan
dried basil
Directions:
I’m such a sad excuse for a food blogger; I don’t even own a dough cutter. I simply use a glass. What I do own are these mini pizza trays. Large and small. They’re so handy for these type of snacks. Also for my pepper & corn pies. You can use a regular muffin pan as well for this.
I use the glass to cut out pastry circles.
Knead the leftovers, sprinkle a little flour on top and roll it out. Cut out more circles and repeat the process until the dough is gone.
Grease your muffin or mini pizza pan—mine is non-stick—and place the pastry circles in there. Pinch the dough with a fork. Just a few times.
Slice the olives and try to make an artistic shot. I failed miserably.
Thinly slice the red onion.
Artichoke hearts add juiciness and even more flavor to an already perfect snack. Drain them and give them a rough chop. Don’t add too much or the dough will get soggy. It ain’t pretty.
Slice, cube, or do whatever you want to do with a big juicy tomato. I opted for pomodori. Same as with the artichoke hearts; not too much.
No pizza without mozzarella. Release your inner beast and shred it to pieces.
I make my own pesto rosso, that way I know exactly what’s in it. You can use commercial pesto rosso (or pesto verde) as well. The oil in the pesto seeps into the dough giving it a wicked flavor and color. It’s mind-blowing.
Spoon a little pesto rosso on top of each pastry circle.
Add a little bit of onion.
And in with the olive slices. Olives are love. Pure love.
Put the artichoke hearts in there as well.
Next, I add the mozzarella and top that with a little tomato. Sprinkle dried basil and some Parmesan on top. I went for the canned stuff, sue me.
Pop them in a preheated oven and bake them at 400F (200C) for 20 to 25 minutes. Until crispy, puffy, golden brown and totally delicious.
Disclaimer: if you’re by any chance dieting while reading this, I’m sorry. I’m really sorry. Don’t hate me… I’ll eat yours as well. After all, that’s what friends are for!
Kay’s Recipe Card
Click here for printable size.
Gorgeous! It’s not even lunch time here yet and I’m now craving pizza. These particular pizzas to be exact! I’ll go for anything that uses that pesto rosso. YUM is all I can say about it. Looks like these pizzas are on the snack buffet for this weekend at our house!
Wow – these look to die for!
That is a very cute glass, Kay. Where did you buy it? Love the idea of making pizza from puff pastry.
I have you to blame for my own puff pastry addiction these days. ;) I love this idea. I make a pizza with mashed up white beans as the base, mixed with a bit of cumin and paprika, then top the bean mash with artichokes, olives, onions and sometimes a bit of feta and oregano. Now I’m going to have to try mini versions this way!
Oh, the pizzas look awesome! I really like the mini pizza ideas. I still have some green pesto I’m going to use for this. Thanks for another great recipe.
Wherever did you get those trays! They’re awesome!
Jamie
@Caitlin:
Bought them at a store called Xenos. Don’t think they still sell them anymore.
These look great! About how many does this recipe make? Having a little party on Saturday and these might make a great addition to the buffet table.
@Maria:
I had a tray full of them, 12 pieces.
@Jamie:
Bought them at a local supermarket. They were dirt cheap, 4 euros each.
OMG, those look awesome.
Good lord, that looks phenomenal. I am drooling all over my keyboard.
Those look awesome. I will make these this weekend for a little fam together I am having.
I am sure I can use a variety of different toppings, especially for the kiddos who love pepperoni.
Thanks Kay.
@Jackie:
Ham, mushrooms and pineapple is also a magical combination!
Wow. These look simply phenomenal!! I have to admit, I’ve never made anything using puff pastry! This might just be the way to start!! :)
I love puff pastry and pizza, wicked idea!
This looks easy, and not to mention delicious :)
Don’t know if you live close to a Jumbo, but they have sheets of rolled up puff pastry (you could also keep it in the freezer). I personally prefer those to the frozen squares. They also have zanddeeg which I’ve used once, quick and dirty method.
@peejeej:
No, we don’t have a Jumbo here (yet) and AH doesn’t carry the rolled up pastry. Not surprising, AH doesn’t sell anything that comes in handy :)
But if all goes well, within 6 months the Super de Boer will be transformed to a Jumbo.
Wow, my mouth is watering. They look so easy to make.
@Kay:
I’ve had it from AH one time, but they don’t always have it. If I remember correctly it had a bit of a weird taste like danerol.
We sometimes go to the huge Jumbo in Rotterdam (open every day of the year). It takes a bit of getting used to cuz you keep running around trying to find the right section. They also have stuff you would usually only find in a toko.
On topic. Those mini pizza’s look great. I’ve made a similar puff pastry pizza that also had, semi dried tomatoes, grilled aubergine and grilled peppers. I’m just in love with aubergine.
as usual yummy food + beautiful photography.
i wonder what holds the mini pizzas in the last photo, very beautiful!
@f.sarah:
It’s an old serving tray I like to use for my intro and end shots!
these look so good! I love mini-anything.
Kay,
I have tried several of your recipes and without a doubt the best cooking I’ve ever done. The family just loves everything I’ve made so far. Will definitely make these, thinking about them for my daughter’s bridal shower. Thanks again,
Donna