Give a traditional mini pizza an upscale twist with this appetizer recipe from Massimo Capra.
Mini pizza margherita
1 lb puff pastry, frozen
1 cup tomato sauce, dressed with oregano, olive oil, salt & pepper
12 slices Fontina cheese
1 egg for egg washing
Lay the puff pastry sheet on a board and roll to ¼” thickness, use a docking tool or a fork to place holes all over the pastry then cut with a 2 ½ round cutters and place each disc on a tray, wrapped it in saran wrap and freeze.
Preheat oven at 400F and place the frozen discs of pastry on a baking sheet; egg wash each disc then place a small scoop of tomato sauce in the center, spread lightly and bake for about 15 minutes.
Remove from the oven and place the cheese slices over each disc then place back in the oven to melt and finish cooking.
Courtesy Massimo Capra, www.massimocapra.com