Puff pastry pizza bites

Ingredients

• 280 g (10 oz)sheet of puff pastry
• 120 ml (½ cup)pizza sauce
• 4 slicesham
• 2 slicessalami
• 4 smallcremini mushrooms
• 6black olives
• 100 g (1 cup)shredded mozzarella cheese
• 45 ml (3 tablespoons)basil pesto, to serve

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F, Gas Mark 5), without the fan.

2. 2

   Roll the pastry

   Lay the pastry on a lightly floured piece of baking parchment and roll it across its shorter edges to make it wider.

3. 3

   Cut the squares

   Cut the pastry into 15 squares. With a small knife, score a border around each one without cutting all the way through.

4. 4

   Add the sauce

   Spread 1 teaspoon of pizza sauce in the centre of each square, taking care not to use so much that the pastry becomes soggy.

5. 5

   Add the toppings

   Top the squares with sliced ham, salami, mushrooms and olives.

6. 6

   Bake and finish

   Bake for 10 minutes, then scatter the cheese over the top. Bake for a further 15 minutes, or until the pastry is puffed and golden.

7. 7

   Add the pesto

   Spread some basil pesto over the pastries.

8. 8

   Serve the bites

   Enjoy!

What are puff pastry pizza bites?

They are individual savoury pastries that borrow familiar pizza toppings, using puff pastry in place of a traditional pizza base. This version combines pizza sauce, cured meats, vegetables, mozzarella and pesto.

The scored edges frame the toppings, while the pastry puffs around them as it bakes. Keeping the sauce to a small spoonful helps the centres stay less wet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 105 calories, 0g protein, 0g carbs, 0g fat.

The pastry and mozzarella provide much of the carbohydrate and fat, while the ham, salami and cheese contribute protein; the sauce and toppings add smaller amounts. Pair a few bites with a salad or fresh vegetables to add a lighter, crisp component to the plate.

Choosing the toppings

Ham and salami: slice them thinly so they sit neatly on the small squares and warm through during baking.

Mushrooms and olives: slice the mushrooms and olives before topping the pastry, so each bite gets a little of both without weighing down the squares.

Scoring the pastry

Border: score a line around each square, leaving a small margin from the edge. Cut only part-way through; slicing right through can separate the border from the centre as the pastry rises.

Keeping the pastry crisp

Sauce: use 1 teaspoon per square and spread it in the middle, rather than carrying it to the edges. Too much sauce can make the pastry soggy.

Toppings: keep them arranged over the sauce rather than piled high. This gives the pastry room to puff and helps the toppings heat evenly.

Checking when they are ready

First bake: cook the topped pastry for 10 minutes before adding the mozzarella. This gives the pastry a head start before the cheese goes on.

Final bake: return the bites to the oven for 15 more minutes. Look for puffed, golden pastry as the doneness cue.

Serving the bites

Pesto: spread it over the pastries after baking, as directed, so it stays distinct from the melted cheese and warm toppings.

On the side: serve them with a green salad or crunchy vegetable sticks for a simple contrast to the buttery pastry and savoury toppings.

Recipe notes & tips

• Keep the pastry chilled until you are ready to roll and cut it.
• Use a lightly floured surface so the pastry is easier to handle.
• Score the borders gently without cutting through the pastry.
• Measure the sauce by the teaspoon to avoid soggy centres.
• Slice the toppings small enough to fit comfortably on each square.
• Add the pesto after baking, as instructed.

Variations

• Vegetarian topping: leave out the ham and salami and add extra mushrooms or olives.
• Different cheese: use another shredded cheese that melts well in place of the mozzarella.
• Extra vegetables: add thinly sliced pepper for another savoury topping.
• Milder bites: use less salami and add a little more ham.
• Pesto on the side: serve the pesto in a small dish for dipping instead of spreading it on top.

Common mistakes to avoid

• Too much sauce: the centres can turn soggy; stick to 1 teaspoon per square.
• Cutting through the border: the edges may separate; score gently without slicing all the way through.
• Crowding the toppings: the pastry may not puff well; keep the topping layer modest.
• Adding cheese too soon: it may bake for longer than intended; add it after the first 10 minutes.
• Baking by time alone: pastry can vary; check for a puffed, golden finish after the further 15 minutes.

How to store

Store cooled bites in an airtight container in the fridge for up to 3 days. Reheat in an oven until warmed through to help the pastry crisp up again; it may soften in a microwave.

Frequently asked questions