Ingredients:
- 1 sheet (approx. 14 oz) All-Butter Puff Pastry, thawed
- 1 large Egg (optional, for egg wash)
- 1 (14.5 oz) can Whole Peeled San Marzano Tomatoes, drained and crushed
- 2 Tbsp Extra Virgin Olive Oil, plus more for drizzling
- 1 clove Fresh Garlic, very finely minced
- 1/2 tsp Dried Oregano
- Sea Salt & Black Pepper, To taste
- 5 oz Fresh Mozzarella (in water), drained and patted dry
- 1 bunch Fresh Basil Leaves
- 1 Tbsp Freshly grated Parmesan or Grana Padano (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Unroll the thawed puff pastry sheet onto a lightly floured surface. Using a 2-inch (5 cm) cookie cutter, cut out 16–20 rounds. Place the rounds onto the prepared baking sheet.
- Slice the drained mozzarella into very thin discs or small cubes. Lay them on paper towels and pat vigorously to remove excess moisture. This is crucial for a crisp base.
- Create the Sauce: In a small bowl, combine the crushed San Marzano tomatoes, 2 tablespoons of olive oil, minced garlic, dried oregano, salt, and pepper. Stir well.
- Lightly prick the centre of each pastry round with a fork to prevent excessive puffing. Optional: Brush the edges of the pastry with an egg wash for a golden finish.
- Layer the Sauce: Spread approximately 1 teaspoon of the tomato sauce onto the centre of each pastry round, leaving a clear 1/4-inch (0.5 cm) border around the edge for the pastry to puff.
- Add Cheese: Place 1 or 2 small pieces of the dried mozzarella onto the sauce. Sprinkle lightly with grated Parmesan, if using.
- Bake for 10 to 12 minutes, rotating the tray halfway through, until the puff pastry edges are deep golden brown and the cheese is melted and bubbling lightly.
- Garnish: Remove the pizzas from the oven. Immediately place a small fresh basil leaf or two onto the melted cheese of each pizza.
- Serve: Drizzle lightly with a final touch of high-quality Extra Virgin Olive Oil just before serving. Serve piping hot.