- Peanut free
- Sesame free
- No added sugar
These mini pizzas are party perfect. There’s olive and tomato, potato, spicy salami and margherita… the choice is yours!
- Serves24
- Cook time10 minutes
- Prep time20 minutes
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 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
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Antipasto mini pizzas
- Serves24
- Cook time10 minutes
- Prep time20 minutes
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 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
Description
These mini pizzas are party perfect. There’s olive and tomato, potato, spicy salami and margherita… the choice is yours!
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.