Little pizzas, made with prepared puff pastry, make an easy first course. Make them smaller and you have finger food for a cocktail party.
These are topped with browned shallots, a bit of ham and cheese on a tomato base…. Mini pizza!
Puff pastry can be re-frozen for later use.
Or use it to make either sweet (cinnamon and sugar) to have with coffee or savory (Parmesan) Palmiers to have with a glass of wine.
- puff pastry, 1/2 sheet
- 2 shallots
- 1oz (30gr) ham
- 1oz (30gr) cheese any flavor, I used cheddar
- 3 tbs ketchup
- 1 tsp soy sauce
- 1/2 tsp oregano
- 2 tsp olive oil
- Thaw the puff pastry, if needed.
- Peel and thinly slice the shallots.
- Heat oil in medium skillet, add shallots and sauté over medium-high heat until browned and starting to crisp around the edges, 10 – 12 minutes, longer if needed.
- Mix ketchup, soy sauce and oregano in a small bowl.
- Cut ham and cheese into small pieces.
- To assemble:
- Lay out puff pastry and cut two 5 inch circles (12 cm). Use a bowl as a guide.
- Lay pastry on baking sheet, either nonstick or lightly oiled.
- With a knife lightly score a line around the edge of each pastry, about 1/3″ (.75 cm) from the edge. Do not cut through the pastry! (A butter knife works best.)
- Divide the ketchup mixture and spread within the scored lines.
- Spread the shallots evenly on the pastries.
- Divide the ham and sprinkle on top.
- Top with the cheese, keeping all of the ingredients within the scored lines.
- Bake in a pre-heated oven at 420F (210C) for 8 – 12 minutes, until sides of pastry have puffed around middle and are golden brown.
- Remove and serve.
This is part of the menu for March 16th, along with Fillet of Sole España and Barley with Savoy Cabbage
For the menus, all the recipes, and shopping list, visit Easy Weekly Menus, a free menu planning service.