Mini Pesto Pizzettes

Mini Pesto Pizzettes


  • Polenta or semolina for dusting
  • 320g pack ready-rolled puff pastry
  • 1/2 190g jar Sacla' Sun-Dried Tomato Pesto
  • 100g Mozzarella, torn into chunks
  • 200g cherry tomatoes
  • Small bunch basil, leaves torn


  1. Preheat the oven to 200°C/400°F/Gas mark 6 and dust the work surface with polenta.
  2. Unwrap the pastry then, starting on one of the longer edges, roll up tightly.
  3. Cut into 12 equal pieces then stand each piece on its end.
  4. Using a flat hand, press down on each roll of pastry to flatten into a thin round.
  5. Spread each round of pastry with pesto then top with the mozzarella pieces and the tomatoes.
  6. Transfer to a non-stick baking sheet and bake for 10-12 minutes until the pastry is crisp and the cheese has melted.
  7. Scatter over the basil and serve.
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Serves: 12Cooking time: Share recipeReview this recipe


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