2 x 320g packs ready-rolled all-butter puff pastry
1 free-range egg
beaten
2 tbsp pesto
9 cherry tomatoes
quartered
1 x 125g pack of mini-mozzarella balls
drained and quartered
1 pack fresh basil (optional)
sea salt and freshly ground black pepper
1 onion
very thinly sliced
150ml/5fl oz soured cream
70g/2½oz prosciutto
roughly chopped
Directions
Preheat the oven to 200C/180C Fan/Gas 6.
Lightly flour a work surface and unroll the puff pastry flat. Using a ruler and a pizza wheel
cut into 72 small
equally sized squares. Transfer the squares to 4 baking trays and brush each square with a little of the beaten egg
especially at the edges.
For the pesto bites
using a teaspoon
place a little pesto in the centre of each of 36 squares. Top with a quarter of a mozzarella ball and a quarter of a tomato. Season with salt and pepper.
For the prosciutto pizza bites
place the onions in a bowl and salt generously. (Salting the onions draws out their sharpness and begins to soften them.) Using a teaspoon
place a little sour cream in the centre of each of the remaining squares. Rinse the onions under running water. Drain well. Place a few slices of onion on each square. Divide the prosciutto between the squares
ensuring that a little fat gets on each piece.
Bake both types of pizza for 15 minutes
or until the pastry is puffed and golden-brown.
The tomato ones can be topped with a basil leaf if you want
and are best served hot. You can serve the white pizzas hot or cold.
