Well, I promised you an appetiser that had homemade Red Pesto and here it is, mini puff pastry pizzas. OH. MY. GOODNESS. Am I allowed to blow my own trumpet and say that these were amazing!! I made this for a birthday party last week and let's just say, they were gone in a jiffy. When I saw this recipe on Kayotic Kitchen, I was just waiting for an opportunity to be able to make them. As a lover of mini desserts, mini appetisers, basically mini anything, this was right up my alley.
Now if your pesto is ready, these literally take just a few minutes to whip up and the best thing is, they can be prepared in advance. I personally preferred eating them warm but they can served cold as well. Just thinking about the flaky pastry with a dollop of nutty red pesto, crunchy red onion and heavenly stretchy mozarella makes me want to run into the kitchen and make these all over again. These are perfect appetisers for the upcoming holiday season or any party for that matter. And don't be afraid to adapt the recipe to your liking by adding YOUR favorite toppings. You won't be sorry you made these as they are astonishingly tasty. And oh so bad for your thighs. But oh so good on the lips!
Mini Puff Pastry Pizzas
15 puff pastry squares
1/2 red onion, chopped
grated mozarella cheese
1 firm tomato, halved and sliced into rings
Preheat your oven to 400 degrees fahrenheit. Using the back of a glass, cut out circles from the pastry. The size should be slightly larger than the circle of your muffin tray as you want some of the pastry to come up the sides (shaped like a bowl). You can knead and roll out the leftover pastry again using a little flour. Keep cutting our circles and repating until all the dough is gone. Place the circles in the muffin tray (mine is non stick so I didn't have to grease) with part of the circle coming up the edges and pierce randomly with a fork 2-3 times each. Load a teaspoon of pesto into each cicle and spread it around. Add a few pieces of onion into each circle followed by a sprinkling of mozarella. Add one slice of tomato with a dashing of basil and oregano powder. Place the muffin tray into the oven to bake for 20-25 minutes or until golden brown and puffy.
The recipe yielded 18 mini puff pizzas for me.