Mini Pizzas with Bread and Pastry Crusts

I have intermittent access to the net of late, and I’m technically frustrated, too. Talk about being whacked, yikes. And what timing! It might sound cheesy to admit that, ever since I started blogging, I login anxious to see what happened in the world of weblogs while I was away. I remember experiencing similar feelings when I was active on facebook —  silly, eh? Tell me about it! Please bear with me if it takes a while to get in touch with you, visit your blogs and post new recipes. Hopefully, the internet issue will be resolved soon. Thanks for understanding.

Alright, the mini pizzas I’m going to talk about is simply awesome and would make a stunning starter if you’re not counting calories. Keep a packet of puff pastry squares in the freezer or a loaf of sandwich bread handy to prepare these quick-fix pizzas for entertaining or whenever you fancy a delightful bite.

I make these pizzas a lot during Ramadan. You see, Ramadan is the time I’m rustling up plenty of cool appetizers. In truth, no Iftar party would be complete without these mini pizzas. Kids love it and it’s always a huge hit at Iftar gatherings. The best thing is, you can prepare the topping with exciting flavors and twists, bake it either on pastry or pizza crusts topped with shredded mozzarella, olives and pepper — very versatile.

Mini Pizzas with Bread and Pastry Crusts

Ingredients

12 slices of sandwich bread, or

12 puff pastry squares (I used Alkaramah), thawed at room temperature

2 tablespoon oil

1 cup tomato, chopped

1 cup green bell pepper, seeded and chopped

¼ cup red onion, chopped

4 tablespoon tomato ketchup

1 heaped teaspoon dry oregano

½ teaspoon dry basil

½ teaspoon dry thyme

½ teaspoon pepper powder

pinch garlic powder (optional)

salt, to taste

1 cup shredded mozzarella cheese

½ cup sliced black olives

1 teaspoon each chopped onion and bell pepper, for topping

Directions

For round pizzas with bread crust: Place the bread slices on a cutting board. Working with one at a time, use a pastry cutter to cut circles (I used a 3 7/16 inch cutter); reserve the trimming for another use. Hold the bread circles in the palm of your hand, wet the fingers of the other hand and gently press down within ½ inch of the edge. Repeat with all remaining slices; set aside.

For rectangular pizzas with puff pastry crust: Thaw the pastry sheets at room temperature for an hour; prick the centre thoroughly with a fork; set aside

Heat 2 tablespoon oil in a nonstick skillet over medium heat. Tip in the tomatoes, onions and pepper and cook until they are tender, stirring occasionally. Pour in tomato sauce, and toss for 2 minutes. Tip in basil, oregano, thyme and garlic. Season with salt and pepper. Mix well and cook for 3 more minutes until the sauce is thick; remove from heat.

Place the crust on a baking tray. Spread the veggie sauce on each bread circle/pastry square within ½ inch of the edge. Sprinkle with the cheese, top with the olives, pepper and onion.

Preheat oven to 240 c. Bake pizzas for 10-15 minutes until crisp and the cheese is melted. Cool on wire racks and serve warm.

Enjoy; we cleaned the dishes to the last bite!