Mini puff pastry pizza

Mini pizza made of puff pastry coated with flavored ketchup, topped with tomatoes and ham or salami, herbs, sprinkled with grated cheese. These mini puff pastry pizzas are the kind of recipe that saves any last minute get together. Traditional Italian pizza relies on long proofing and dough handling. Here we lean on puff pastry for speed. You still get a crisp bite, a juicy tomato layer and a blanket of melted cheese.

Ingredients:

• 1 package of puff pastry
• Tomato sauce (or Ketchup)
• 2 tomatoes
• 120g / 4,3oz grated cheese (mozzarella, edam,...)
• Fresh herbs for sprinkling
• Ham, salami or bacon to taste
• 3 tbsp vegetable oil
• Pickled peppers "goat horns" (optional)

Recipe steps:

1. Roll out the puff pastry or use a rolled sheet, cut circles with a diameter of 10-15 cm with a cookie cutter, and place them on a baking sheet lined with baking paper.
   
2. Brush the dough with tomato sauce  (or puree, or ketchup). Tomato sauce can be flavored with herbs or pizza spices.
3. Decorate the smeared circles with slices of tomato, possibly also salami or bacon, garnish with fresh herbs and sprinkle with grated cheese.
4.  Finally, we can add pickled peppers "goat horns" .
5. Bake the pizzas in an oven heated to 220 °C/430°F for about 10 minutes until golden.

Why people love them:

It is all about contrast. Light flaky layers carry a thin coat of tomato sauce, a slice of tomato and a handful of grated cheese. Ham or salami makes them hearty. Bacon brings a smoky note. Pickled hot peppers known in Czech as goat horns add a playful kick. The recipe scales easily and everyone can build their favorite topping.

Technical tips for a crisp result:

High heat is your friend. Slide the tray into a fully preheated oven at 220 Celsius or 430 Fahrenheit. Dock the centers with a fork before adding sauce. Leave a small clean rim so the edge can puff. Spread a thin sauce layer. Too much moisture weighs down the pastry. Place the tray one rack lower to help the bottom brown. Finely grated cheese melts evenly and protects the surface. Slice tomatoes thin and pat them dry on a paper towel so the pastry stays light.

Variations and ideas:

Mozzarella and edam are classics, gouda or mild cheddar work nicely too. Swap ketchup for a quick tomato passata mixed with olive oil and a pinch of sugar. Fresh basil or oregano lift the flavor. Olives pair well with tomatoes. A kid friendly version keeps things simple with ketchup and cheese. A party version uses sun dried tomatoes and a bit of pancetta. A vegetarian route brings mushrooms, red onion and peppers. Cheese lovers can spread a spoon of soft curd under the grated cheese. Heat seekers will enjoy pickled goat horn peppers for color and spice.

Seasonal twists:

Spring welcomes scallions and baby spinach. Summer calls for very thin zucchini slices. Autumn is perfect for roasted pepper. Winter goes well with bacon and garlic. One base gives you four seasons of mini puff pastry pizza.

Serving and make ahead:

Mini pizzas shine at parties, picnics and quick weeknight dinners. A simple green salad on the side makes a complete plate. When baking a big batch, cut the circles in advance and add sauce just before baking. Topped circles keep well in the fridge for a few hours under plastic wrap. Turn pastry trimmings into wine sticks. Brush with oil and sprinkle spices or sesame seeds.

Storage and reheating:

Let the mini pizzas cool and store them in an airtight container in the fridge. They keep their texture until the next day. Reheat briefly in the oven or on a dry skillet. A microwave warms them fast, yet dry heat brings back the best crispness.

Helpful answers:

Gluten free puff pastry can be used. It is a little more delicate, so handle it gently. A perforated tray helps the bottom crisp. Ketchup is welcome if that is what your family likes. For a more balanced taste, a simple tomato sugo with olive oil and herbs is a lovely choice.