DS Receipts

Mini-Pizzas

250 gr. (9 oz.) DS Millefoglie
100 ml. (1/2 cup) puréed tomatoes
1 small ball (100 gr. / 4 oz.) of fresh mozzarella cheese
Salt, pepper, and oregano to taste

Preparation of the puff pastry dough: Thaw the frozen puff pastry dough the evening before or at least four hours before use. Without dusting with flour, roll out the puff pastry dough between two sheets of greaseproof paper (wax paper) until it is half its original thickness. Caution: the gluten-free puff pastry dough is very delicate and can easily tear during rolling.

With a small round cookie cutter (4 cm. / 1 1/2 in. in diameter), cut approximately 20 tiny pizza crusts out of the DS puff pastry dough. Cover the mini-pizzas with the puréed tomatoes and 2 or 3 small cubes of mozzarella, salt, pepper, oregano, and other ingredients as desired. Bake the mini-pizzas for 12 minutes at 220° C. (425° F. / Gasmark 7).

The mini-pizzas are especially tasty when garnished with ham, capers, artichokes, mushrooms, and/or parmesan cheese.