Pesto topped pizzettesPosted on: 13 October 2020 by 50connect editorial
30-minute preparation-to-plate, these pesto topped pizzettes are great as snacks or as a light lunch.
You can cater for pretty much every occasion with these delightfully cute pizzettes, mini pizza bites. Easy to make and equally easy to eat, they’re particularly perfect for the kids’ tea – or a little birthday party. No knead (ha!) to make a special dough from scratch, ready rolled, puff pastry does the job brilliantly. The vibrantly-coloured Sacla’ Sun-Dried Tomato Pesto is rich and slightly sweet and just a little goes a long way. Pop this lot in front of a horde of kids and let the pizzafest begin!
Preparation: 30 minutes
- Flour for dusting
- 320g pack ready-rolled puff pastry
- 1 jar Sacla' Sun-Dried Tomato Pesto
- 100g Mozzarella, torn into chunks
- 200g cherry tomatoes, chopped
- Small bunch basil leaves, torn
Pre-heat the oven to 220°C/200°C fan.
Dust a flat surface with flour. Roll out the puff pastry and cut out six 10cm circles. Place them on a baking sheet and prick the bases with a fork.
Spread the Sacla’ Sun-Dried Tomato Pesto over the bases, leaving a border around each circle.
Top with the Mozzarella and chopped cherry tomatoes.
Bake in the oven for 18-20 minutes until they are well risen, crispy and lightly golden. Serve sprinkled with basil.
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