Pizzette Delizia (Square Pizza Pockets)
Servings
Makes 9 pizzette
Prep Time
25 minutes
Cook Time
50 minutes
"This puff pastry pizza is found in Sardinia is simple to make, delicious to eat, and so pretty in presentation. You’ll find them in pastry shops and bars all over the island, as a popular savory mid-morning snack. Like the Rustico, these are puff-pastry pizzas, however, no need to make a bechamel and instead of rounds, they are square. After stuffing, the tops are scored with rows so as they puff in the oven, the filling begins to peek out from the center."
Excerpted with permission from Italian Snacking: Sweet and Savory Recipes for Every Hour of the Day by Anna Francese Gass. ©2024. Published by Union Square & Co.
Anna Francese Gass
Ingredients
1 (14-ounce) package frozen puff pastry, preferably all-butter, thawed and cut into two equal pieces if sold in one sheet
2 to 3 Tbsp flour, for dusting
1 cup Quick Marinara Sauce or Gina’s (pantry 000)
1 cup fresh mozzarella cheese, cut into ½-inch cubes
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2 tsp dried oregano
1 egg, beaten + 1 teaspoon water
Kosher salt
Directions
Preheat the oven to 400°F.
Place a piece of parchment paper on a baking sheet and sprinkle with a bit of flour.
Roll out each of the puff pastry sheets on a floured surface until it is very thin and approximately a 9x13-inch rectangle. (Additionally, sprinkle the top with flour if it begins to get sticky while you are rolling it out.) Place one sheet on top of the other. Cut the layered sheets into nine equal squares. Remove the top pieces and set aside.
Spread a tablespoon of marinara sauce in a very thin later on each of the 9 bottom pieces. Sprinkle the mozzarella evenly all over the sauce. Sprinkle the dried oregano all over the mozzarella.
Carefully place top each of the pizzette with one of the reserved puff pastry sheets. Cut six horizontal lines through the top of each pizzette, leaving a border around the edges. Press the edges down with your fingertips to seal in the filling.
Place the pizzette at least ½-inch apart on the baking sheet and in the oven and bake for 15 to 20 minutes, until puffed and golden brown. Allow to cool for 5 minutes before serving.
Recipe Note
Italian Snacking: Sweet and Savory Recipes for Every Hour of the Day by Anna Francese Gass is available for purchase here:
Supermarket
Fair Trade