Puff Pastry Pizzettes

Ingredienti

• 230 g Puff pastry sheets
• 100 g Tomato passata
• 10 g Extra virgin olive oil
• 2 g Dried oregano
• 1 g Fine sea salt

Preparazione

1. Lay out the puff pastry on your work surface and, using a glass about 7 centimetres in diameter or a pastry cutter if you have one, cut out several regular circles. Any leftover pastry? Don't waste it: gather it together, flatten it again with your hands and cut out more discs until you've used it all. If you prefer, you can also cover it with a cloth so it stays soft and doesn't dry out.
2. Place each pastry circle on a baking sheet lined with parchment paper, leaving a little space between them so they can puff up slightly during baking.
3. Take a fork and prick the edges of each disc, so when they go in the oven they won't puff up like little balloons and will remain flat and crispy. This is the trick that makes the difference between an elegant pizzette and one that's risen poorly.
4. Spoon a tablespoon of tomato passata into the centre of each pizzette and, using the back of the spoon, gently spread the sauce towards the edges, but not all the way to the border: leave about half a centimetre of plain pastry all around, so the edge stays crispy and doesn't become soggy.
5. Drizzle each pizzette with a few drops of good olive oil, a pinch of fine sea salt and a generous but not excessive dusting of dried oregano. Dried oregano is more fragrant than fresh, so just a light hand is needed: taste as you go so you can adjust the seasoning to your preference.
6. Bake the pizzettes in a preheated static oven at 200°C. After about 20 minutes, check the edges carefully: they should be golden and slightly crispy at the sides, while the sauce shouldn't dry out too much. If you can smell the pizza wafting through the kitchen, it's almost ready.
7. Remove the pizzettes from the oven and let them cool for a few minutes on the work surface before serving. This gives the pastry time to set, it will stay crispy and won't burn your mouth when you taste it.