Antipasto mini pizzas

These mini pizzas are party perfect. There’s olive and tomato, potato, spicy salami and margherita… the choice is yours!

A table covered in mini antipasto pizzas

Serves

24

Prep

20m

Cooking

10m

Ingredients

  • 3 sheets frozen puff pastry, thawed
  • 1/3 cup (80ml) Coles Italian Passata
  • 220g tub Coles Cherry Bocconcini, drained, chopped
  • Extra virgin olive oil, to drizzle

Potato & rosemary

  • 2 tbs ricotta
  • 1 small potato, very thinly sliced
  • 1 tbs rosemary leaves

Olive & tomato

  • 145g tub Coles Deli Antipasto Mix, drained, thinly sliced

Margherita

  • 6 cherry tomatoes, sliced
  • Spicy salami & pesto
  • 6 slices hot salami
  • 2 tbs basil pesto

Method

STEP 1

Preheat oven to 220°C. Line 2 large baking trays with baking paper. Use a 6.5cm-round pastry cutter to cut 24 discs from pastry. Place on lined trays. Reserve 6 pastry discs for the potato pizzas. Spread passata over the remaining pastry discs, leaving a 1cm border. Top with the bocconcini. 

STEP 2

To make the potato and rosemary pizzas, top the reserved pastry discs with ricotta. Arrange the potato over the ricotta. Sprinkle with rosemary. Season.

STEP 3

To make the olive and tomato pizzas, top 6 pastry discs with the antipasto mix.

STEP 4

To make the margherita pizzas, top 6 pastry discs with tomato. Season.

STEP 5

To make the spicy salami and pesto pizzas, top the remaining pastry discs with the salami.

STEP 6

Bake, swapping the trays halfway through cooking, for 15 mins or until pastry is golden and crisp. Top the salami pizzas with the pesto. Transfer the pizzas to a large serving platter. Drizzle with oil to serve. 

Serve with basil sprigs and shaved parmesan.

Dietary information

Peanut-free
Sesame-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.