Pizzette

Pizzette
makes 32 pizzette
 
 
((30 minutes/10minutes)) - [32] - {400ºF} - (step)
RATIO: 
 
Special tools/equipment
 
 
Time total: 30 minutes
Time work: 10 minutes
Time cooking: 12-15 minutes
Time present: 30 minutes
Makes:32 ea
Oven temperature: 400ºF
 
INGREDIENTS
 
⅓ cup tomato paste 
3 tablespoons extra-virgin olive oil
½  teaspoon sea salt
1/2 teaspoon dried oregano (optional) 
1 pound rough puff pastry, homemade (recipe follows) or store-bought
 
METHOD
 
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, stir together the tomato paste, olive oil, salt, oregano (if using), and 2 to 3 tablespoons water to make a thick but brushable liquid.
Roll out the puff pastry into a rectangle that is approximately 10 x 20 inches and /4 inch thick. Using a 2 ½ -inch round cookie cutter, cut out thirty-two pizzette. Place on the prepared baking sheet, leaving about 14 inch between each. Place any that don't fit on the tray in the refrigerator until you are ready to bake them. Brush the center of each pizzetta with the tomato paste, leaving a small border around the edge.
Bake for 12 to 15 minutes, or until the pizzette puff up and turned golden. Transfer to a serving tray and bake the remaining pizzette.
Serve immediately, or allow to cool to room temperature and store in an airtight container for up to 3 days.