Sun-Dried Tomato Pesto Mini Pizzette
These cute mini pizzas will delight kids and adults alike. Using a base of flaky puff pastry, each pizzette is topped with Sacla' Sun-Dried Tomato Pesto, melty Mozzarella and juicy cherry tomatoes. Garnish with basil, devour in one bite.
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Cook Time
30 mins
Serves
3
Ingredients
- Flour for dusting
- 320g pack ready-rolled puff pastry
- 1 jar Sacla' Sun-Dried Tomato Pesto or Sacla' Organic Vegetarian Tomato Pesto
- 100g Mozzarella, torn into chunks
- 200g cherry tomatoes, chopped
- Small bunch basil, leaves torn
How to make the recipe
- 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 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
