Tomato And Basil Pizzettes Recipes

PIZZETTES WITH GORGONZOLA, TOMATO AND BASIL

Steps:

• Preheat oven to 475 degrees.
• Roll out pizza dough into a 1/4 inch thick round.
• Cut circles using a 2 1/4 or 2 1/2 inch round cookie cutter, about 30.
• Arrange circles on 2 large baking sheets.
• Sprinkle with gorgonzola.
• Top with cherry tomatoes, pressing them gently into the dough.
• Bake until golden brown, about 10 minutes.
• Drizzle the pizzettes with the oil and sprinkle with the basil, salt and pepper.
• Serve immediately.

PIZZETTE WITH GORGONZOLA, TOMATO AND BASIL

Steps:

• Preheat the oven to 475 degrees F.
• Roll out the pizza dough to 1/4-inch thick. Using a 2 to 2 1/2-inch diameter cookie cutter, cut out 18 circles from the dough. Arrange the circles on a heavy large baking sheet. Sprinkle the Gorgonzola cheese over the circles. Top with the tomatoes, pressing them gently into the dough. Bake until the pizzettes are golden brown, about 10 minutes. Drizzle the pizzettes with oil. Sprinkle the basil over the pizzettes. Sprinkle with salt and pepper. Arrange the pizzettes on a platter and serve immediately.

TOMATO AND BASIL PIZZETTES

Steps:

• Thaw puff pastry sheets before using, according to package directions.
• Preheat oven to 425°F.⠀
• Cut each sheet of puff pastry into 4 large disks using 4-inch circular cookie cutter. Place disks on parchment-lined baking sheet.
• Spoon 1 heaping tablespoon pizza sauce on each round of puff pastry, and spread out almost to edges.⠀
• Top each pizzette with 3 leaves fresh basil, 4 pieces cheese, and 1 slice tomato. Sprinkle pizzettes with sea salt and pepper. Drizzle each pizzette with oil.⠀
• Bake for about 26 minutes, or until golden.⠀ ⠀
• Tip: For a gourmet twist, use a scalloped 4-inch circular cookie cutter on the puff pastry. It looks beautiful and gives your pizzettes a great texture.