Pizzette di Sfoglia
Roman bakeries or forni are known for turning the humblest ingredients into addictive snacks, and pizzette di sfoglia are the perfect example. These little puff pastry rounds are topped with tomato sauce and baked until sticky, tempting you from behind the glass alongside trays of rustic pizza bianca and golden supplì. The magic here happens as the sauce bubbles down, dripping off the edges, creating crisp, savory caramelization that seasons the flaky pastry beneath. Pizzette are best enjoyed slightly warm, straight out of a paper bag on the cobblestone streets outside the bakery, as generations of Romans have done on their way home from school or work.
6 ingredients
Prep: 25 mins
Cook: 30 mins
Pizzette di Sfoglia
Ingredients (6)
Ingredients (6)
Instructions
Preheat the oven to 400 °F. Line two 13 x 18-inch baking sheets with parchment paper.
Combine the tomato sauce (⅓ cup), olive oil (2 tsp), a heavy pinch of salt, and oregano (1 tsp) in a small bowl.
Dust your work surface with flour. Dust the surface of the puff pastry (1 lb) and roll into a rectangle that is approximately 10 × 20 inches and 1⁄8 inch thick. Using a 2-inch round cookie cutter, cut out thirty-two pizzette.
Place on the prepared baking sheets, leaving about 0.25 inch between each. Transfer the trays to the refrigerator to allow the dough to chill for 15 to 20 minutes.
Remove the first tray from the refrigerator and brush the center of each pizzetta with the tomato sauce, leaving a small border around the edge.
Bake until the pizzette puff up and turn golden, about 15 minutes.
Repeat the topping and baking with the second tray.
Transfer to a serving plate and serve immediately, or allow to cool to room temperature and store in an airtight container for up to 3 days.
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