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INGREDIENTS:
Frozen Puff Pastry Square Sheets- 1 pack of 10 squares (There were 10 Squares of approximately 12*12 inSize).
Pizza sauce- approximately 1 teaspoon for each Square
Toppings- As I've earlier mentioned there's no hard n fast rule for how to cut veggies and how much to use them.
You can increase or decrease the toppings according to your choice.
I've topped it up with chopped-
Onions
Cottage cheese
Bell pepper
Baby corn
Tomatoes
Broccoli
Olives
Oregano
Basil
Salt and Crushed Black Pepper Mozzarella Cheese- to sprinkle on the top
DIRECTIONS:
Place oven rack in the center of the oven, and preheat oven to 200*C. Remove frozen pastry sheets from box and paper wrappings.
Thaw pastry sheets at room temperature for about 40 minutes to 1 hour or until pastry unfolds easily. Unfold pastry sheets on a lightly floured surface, and remove any additional paper wrappings. I've gently rolled out each square a bit, retaining the square shape and cut it into 4 squares further. Made some roundels too with the help of a cookie cutter.
Mix well all the ingredients listed under Toppings. Line two cookie sheets or baking sheets with wax paper or parchment paper, and place pastry squares on each baking sheet. Spoon 1 teaspoon pizza sauce into the center of each pastry square, and spread to a thin layer. Place the topping mix. And Sprinkle each square with shredded cheese generously. Don't be a miser while sprinkling the cheese. Bake in the preheated Oven for 13-15 minutes at 200*C.
OR until the pastry is golden brown and puffed.
Carefully remove from oven, place on a serving tray.
Devour. |