I love pizza, but I have become something of a pizza snob recently – I’ve tried most of the home delivery options available and they are, to put it kindly, eatable maybe once an year. There is definitely some good pizza to be had in little restaurants and pizza places all over New York, ofcourse – but for days when we are just looking to stay home I and have a pizza nothing but my own home-made pie will do.
For days when I don’t have a ball of pizza dough waiting for me in the freezer, I’ve come up with a way to get the same thin-crust crunch and cheesy goodness that a pizza provides – Pizzettes (or tartlettes, or flat mini pizzas, or whatever you want to call them) made from good old Puff Pastry sheets! We always have some sheets lying around in the freezer – and these little pizzette are so easy to put together individually that they can be customized to whatever toppings we are in the mood for.
Last night, we had frozen corn and broccoli on hand - the wife just wanted corn whereas I went in for more texture and nutrition and piled on the broccoli. We just thawed the veggies in the microwave, used some regular tomato ketchup as a pizza sauce, roughly cut the mozzarella and baked these individually in the toaster over. Talk about an easy-going dinner – no fuss, no hassle and ready in a few mins with minimal clean up - wonderfully easy for a Thursday night!
THE RECIPE: PUFF PASTRY PIZZETTES with Broccoli and Corn
- A few sheets of Puff Pastry – thawed per instructions on the package, makes 4 pizzettes if you use the regular Pepperidge farm versions
- 1/2 cup of frozen corn and broccoli, thawed in the microwave
- 4 tblsp tomato ketchup
- Fresh Mozzarella cheese, sliced or shredded
- Pre-heat the toaster oven to 450 deg F
- Roll out the puff pastry sheets into a rectangle, and divide into four mini-rectangles
- Roll out each mini pizzette into the desired thinness – you want to leave them slightly thick if you want more toppings on them
- Fold each edge about an inch thick for each of the pizzettes, and seal the edges by using the tines of a fork and press the corners down into the dough.
- spread about a tbslp of the ketchup on each pizzette, taking care to stay within the folded edges.
- Spread with the thawed veggies and cover with shards of the cheese.
- Toast individually (or two per cycle if you have the space) in the toaster over at 450 for 10 mins or so till the cheese bubbles