These puff pastry mini pizzas are the kind of smart, unfussy snack every home cook should keep in their back pocket. Crisp, golden edges, stretchy mozzarella, and a juicy topping of corn and pepperoni make them irresistible, whether you’re serving them for movie night, a party, or a last-minute crowd.
Ingredients
- Puff pastry, thawed — 400g (14 oz)
- Tomato sauce or ketchup — 4 tbsp
- Mozzarella cheese — 150g (5 1/3 oz)
- Pepperoni sausage (or cooked smoked sausage) — 100g (3 1/2 oz)
- Canned corn — 100g (3 1/2 oz), drained
- Tomato — 1
- Dried oregano — 1 tsp
- Olive oil — 1 tbsp (optional)
- Egg — 1, for brushing the edges
- Flour — 1 tbsp, for rolling
- Salt and black pepper — to taste
How to Make
- Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper.
- Lightly dust the work surface with flour and roll out the puff pastry to 3–4 mm thick.
- Cut out rounds or squares about 6–8 cm across and transfer them to the baking sheet.
- Prick the center of each piece with a fork, leaving the edges untouched to form the crust.
- Spread a thin layer of tomato sauce, leaving a 5–7 mm border around the edges.
- Top with grated mozzarella, pepperoni slices, corn, and thin tomato slices.
- Season with oregano, then lightly salt and pepper. Brush the edges with beaten egg; drizzle with olive oil if you like.
- Bake for 12–15 minutes, until the pastry is deeply golden, flaky, and the cheese is melted and bubbling.
- Let rest for 2–3 minutes, then serve hot or warm.
Nutritional Value
| Item | Per 1 serving |
|---|---|
| Calories | 420 kcal |
| Protein | 13 g |
| Fat | 29 g |
| Carbohydrates | 31 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 980 mg |
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Tips and Variations
- Meat-free: swap the pepperoni for mushrooms, bell peppers, olives, or spinach.
- Extra crisp: bake on a preheated baking sheet or pizza stone; always prick the center with a fork.
- Sauce ideas: passata, pesto, ajika, or a garlic sour cream sauce all work well.
- Cheese: use Gouda, sulguni, or a mix of hard cheeses instead of mozzarella.
- Make-ahead: shape the mini pizzas in advance and freeze them on a tray; bake straight from frozen, adding 2–3 minutes to the baking time.
Frequently Asked Questions
Can I make these in an air fryer?
Yes. Bake at 180°C (356°F) for 8–10 minutes, until golden, adjusting for your appliance’s power.
How do I avoid a soggy middle and wet bottom?
Don’t overdo the sauce, prick the center with a fork, and make sure the baking sheet is well preheated.
How should I store and reheat the mini pizzas?
Store in the refrigerator for up to 2 days in an airtight container. Reheat in a 180°C (356°F) oven for 5–7 minutes or in a dry skillet with a lid.
Can I make them without egg?
Yes. The egg gives the edges a glossy finish, but you can leave it out or brush the crust with milk or cream instead.