Pizza Tarts Recipes

PUFF PIZZA TART

Steps:

• Heat oven to 220C/200C fan/gas 7. Unroll the pastry onto a large baking sheet and prick all over with a fork. Spread over the pesto, leaving a border of roughly 1 inch around the edge. Layer on the salami, top with the torn mozzarella and some seasoning, then bake for 15-20 mins until the pastry is golden, risen and crisp.
• Drizzle with a little extra virgin olive oil, if you like, and scatter over some rocket.

PIZZA TARTS

Steps:

• Mix first 2 ingredients together to form a dough.
• Roll out and cut 12 circles with a round cookie cutter or glass.
• Put 1 circle of dough into each section of a muffin tin.
• Mix remaining ingredients together.
• Fill cups evenly with mixture.
• Bake at 350 degrees for 15 minutes or until biscuits brown around edges and cheese in the filling melts.
• To Freeze: Flash freeze on a cookie sheet. Transfer to ziploc bag, and label. To serve: Heat in microwave or oven until warm.

PIZZA TARTS

Steps:

• Allow puff pastry to defrost.
• Preheat oven to 200 degrees celsius.
• In a large bowl, combine all of the ingredients (spaghetti, tomatoes, capsicum, spring onions, ham and cheese) and stir well.
• Cut the puff pastry to accommodate your muffin or cup cake pans.
• Spray pans with cooking spray.
• Place the cut pastry into the pans and spoon in the mixture to just under the top.
• Place in you hot oven and cook for approximately 20 minutes.
• Serve immediately.
• This mixture makes a large quantity when making patty pan size tarts.

DESSERT PIZZA TART

Steps:

• Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Refrigerate 20 to 30 min. or until slightly thickened (consistency of unbeaten egg whites).
• Meanwhile, place cookies in food processor container; cover. Process until finely crushed. Mix with butter; firmly press onto bottom of 12-inch pizza pan.
• Remove 1/2 cup of the thickened gelatin; place in separate medium bowl. Add whipped topping; stir with wire whisk until well blended. Spread onto crust to within 1/4 inch of edge. Arrange fruit over whipped topping mixture; brush or drizzle with remaining thickened gelatin. Refrigerate at least 2 hours. Cut into 12 wedges to serve. Store leftover dessert in refrigerator.

APPLE PIZZA TART

Steps:

• Whisk together the flour and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Wrap in plastic and refrigerate for at least 1 hour or overnight.
• Lightly butter 2 pizza pans. Separate 1/3 of the dough; roll into a 6-inch circle on a floured surface. Roll the remaining 2/3 of dough into a 12-inch circle. Place the dough on the prepared pans. Refrigerate for 1 hour.
• Preheat an oven to 400 degrees F (200 degrees C). Sprinkle half of the sugar on the dough. Arrange the apple slices in concentric circles over the dough, then sprinkle with the remaining sugar.
• Bake in the preheated oven until the crust is golden brown, about 30 minutes.
• Meanwhile, place the apricot jam in a blender, and blend until smooth. Pour the jam into a microwave-safe bowl, and heat on high until the jam is warm, about 1 minute. Brush the warm glaze over the apples before serving.