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Appetizer Recipe

Fresh Tomato and Basil Pizzettes

Jenny Engel and Heather Bell

Fresh Tomato and Basil Pizzettes

Jenny Engel and Heather Bell

Prep time: 10 minutes
Cook time: 26 minutes

Serves Makes 8 (4-inch) round pizzettes


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


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 pizza sauce on each round of puff pastry, and spread out almost to the edges.
Top each pizzette with 3 leaves of fresh basil, 4 pieces cheese, and 1 slice tomato. Sprinkle pizzettes with sea salt and pepper. Drizzle each pizzette with oil.
Bake for about 26 minutes, or until golden.

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.

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