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.