If you have ever shared a sunset on a terrace in Rome, you will know that there is something that defines that moment: the crunch of the first bite of an appetizer. Puff pastry pizzette are the undisputed queens of those trays that fly away as soon as they reach the table. They are small, round, simple, and so addictive that it is impossible to eat just one, especially when they are fresh out of the oven and that aroma of tomato and oregano fills everything.
Today I want to show you my favorite version, the one that saves a dinner with friends in record time. Although in Rome we also find them made with bread dough, very thin and crispy, the ones we prepare today with puff pastry have that extraordinary and light touch that makes them irresistible. You only need a few basic ingredients that you surely have in your pantry to become the star host of any aperitif. Let’s do it!
Index
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Main ingredients
For 20-22 units
⏱ Preparation time: 10 min
⏱ Cooking time: 12-15 min
- 1 sheet of puff pastry
- Fried tomato or thick tomato sauce
- Mozzarella (well drained)
- Grated Parmesan
- 1 beaten egg (optional)
- Anchovies and capers
- Salt, extra virgin olive oil, and dried oregano
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare puff pastry pizzette
Cut and prepare the base
Roll out the puff pastry sheet and, with a cookie cutter or a glass, start marking the little circles. It is important that you prick the bases a little with a fork so that they do not rise too much in the center. The chef’s trick to not waste anything: gather the leftover dough, knead it gently, and roll it out again to get more units.
Prepare the Italian seasoning
In a bowl, mix the tomato with a pinch of salt, oregano, and a drizzle of olive oil. Stir well to integrate the flavors. Place the dough discs on a baking sheet and add a little of this mixture to the center of each one, without overdoing it so that the puff pastry does not get too soggy.
Add your favorite variations
Now comes the fun part. You can leave some with just tomato, but I suggest my three favorite versions: some with a touch of grated Parmesan, others with mozzarella (make sure it is very dry!), and the most intense ones with a piece of anchovy and a caper. Finish with a little more oregano on top.
The golden touch and baking
If you want them to have that professional bakery color, brush the edges with a little beaten egg, although it is optional. Put the tray in the oven preheated according to the instructions on your puff pastry package. Keep a close eye on them: when you see that they are puffed and toasted, it is time to take them out.
Tips and tricks for a perfect result
Control the moisture of the ingredients
For the puff pastry pizzette to be crispy, it is essential that the mozzarella has lost all its liquid and that the tomato is thick. If you use very moist ingredients, the dough will soften and lose that delicious “crunch.”
Don’t just rely on the timer
Every oven is different and the package instructions are just a guide. My pro tip is to keep a close eye on the oven; the best visual indicator is that golden and toasted tone that tells us they are ready for the aperitif.
Reuse all the dough
Never throw away the scraps left over from cutting the circles. Gather them all, give them a quick knead to flatten them, and you can get a couple of extra pizzette that are just as delicious even if they aren’t perfect circles.
Frequently Asked Questions
What type of dough is best for this recipe?
In this recipe, we use puff pastry because it is very fast and stays very crispy, but in Rome, those made with very thin bread dough are also very typical.
Is it necessary to brush the edges with egg?
It is optional. Many people don’t do it and they turn out great, but the beaten egg gives them a shine and a very appetizing golden color.
Can I prepare them in advance?
The ideal is to eat them freshly made to enjoy the crunch of the puff pastry, although they hold up well for a couple of hours if you keep them in a dry place.
Related recipes you will love
If you like traditional Italian appetizers, here are other suggestions to enjoy:
- Supplì alla romana: the classic Roman street food bite with a melting mozzarella heart.
- Trio of bruschettas: three fresh and quick options for a colorful starter.
- Artichoke savory tart: another delicious puff pastry solution perfect for sharing.
Enjoy your puff pastry pizzette!
Go ahead and prepare them at home and tell me in the comments which of the three versions was your favorite.
If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more Italian cooking tips.
Leave a comment and share your photos, I am very excited to see your appetizers!
Enjoy your meal!
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The card
Puff pastry pizzette
Ingredients
- 1 lámina puff pastry
- Crushed tomatoes or thick tomato sauce
- Well-drained mozzarella
- Grated parmesan
- 1 huevo beaten egg optional for brushing the edges
- 2 filetes anchovy
- Capers
- Dried oregano
- Extra virgin olive oil
- Salt
Instructions
- Roll out the puff pastry sheet and cut out small circles using a cookie cutter or a glass
- Prick the bases of the discs with a fork so they do not rise unevenly
- Gather the leftover scraps, knead them, and roll them out again to use up all the dough
- Mix the tomato with the salt, oregano, and a drizzle of extra virgin olive oil
- Distribute a teaspoon of the tomato mixture in the center of each puff pastry disc
- Add the chosen ingredients such as parmesan, mozzarella, or anchovies with capers
- Sprinkle a little more dried oregano over the pizzette before baking
- Brush the edges with the beaten egg to achieve a golden and shiny finish
- Bake following the package instructions, but keep an eye on the oven until they are puffed and toasted
Video
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The heart of my setup. A mirrorless camera designed specifically for vlogging. It offers exceptional 4K video quality and real-time eye autofocus that ensures the image is always sharp, even while I'm cooking or moving around.
Versatility in every shot. This zoom lens is compact and lightweight, ideal for switching between wide shots of the kitchen and close-ups of ingredients. Its built-in optical image stabilization helps make handheld shots much smoother.
Cinematic stability. A professional gimbal that eliminates any image shake. It includes an integrated LED fill light and an ergonomic design that allows you to record creative angles with total smoothness.
Impeccable audio and ultra-compact design. The successor to the popular M1. These microphones are incredibly small and powerful, offering advanced noise cancellation that captures your voice with crystal clarity, eliminating ambient kitchen noise.
The perfect lighting. This 19-inch ring light lets you adjust the color temperature to always achieve a natural skin tone. It's the key to eliminating harsh shadows and giving every shot that professional look.
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