Original Recipe

Jenny Engel &Heather Bell

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These tomato and basil pizzettes are topped with juicy tomatoes, fragrant basil, Mozzarella cheese, and a drizzle of olive oil. The foundation of a thin and crispy crust sets the stage for flavors that unfold with each delightful bite. The creamy richness of Mozzarella cheese adds a luscious texture, while a gentle drizzle of extra virgin olive oil ties all the elements together, creating a harmonious and mouthwatering ensemble. With each bite, you’ll experience the vibrant flavors of the season, that not only capture the essence of the season but also provide a versatile option for any occasion. Whether you’re hosting a social gathering, seeking a delightful appetizer, or opting for a light yet satisfying meal, these tomato and basil pizzettes are sure to leave a lasting impression. The combination of textures and flavors creates a culinary masterpiece that embodies the freshness and vibrancy of the ingredients. Share these pizzettes with friends and family, and let the joy of good food and company fill the air.

Become part of our ‘On the Vine‘ community to read about these and other tomatoes that are the perfect flavor combination for this recipe: Blue’s Bling, Thorburn’s Lemon-Blush, Alice’s Dream, Black Krim (Black Crimson, Black Crim), Bychye Serdtse Kremovoye.
Opis zdjęcia
Opis zdjęcia

Ingredients

 

  • 1 package vegan puff pastry (2 [9-inch] sheets)
  • ½ cup pizza sauce
  • 24 fresh basil leaves
  • 8 slices vegan mozzarella cheese, quartered
  • 1 large tomato, cut into thin rounds
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons neutral-tasting oil, for drizzling
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Instructions

Thaw puff pastry sheets before using, according to package directions.
Heat oven to 425 F.
Cut each sheet of puff pastry into 4 large disks using a 4-inch circular cookie cutter. Place disks on a parchment-lined baking sheet.
Spoon 1 heaping tablespoon of pizza sauce on each round of puff pastry, and spread it out almost to the edges.
Top each pizzette with 3 leaves of fresh basil, 4 pieces of cheese, and 1 slice of tomato. Sprinkle pizzettes with sea salt and pepper. Drizzle each pizzette with oil.
Bake for about 25 minutes, or until golden.

Tip:
For a gourmet twist, use a scalloped 4-inch circular cookie cutter on the puff pastry. It looks beautiful and gives your pizzettes a great texture.

Jenny Engel and Heather Bell
From “Spork Foods Offers Vegan Cooking Class in LA”

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