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Mini pizzas




Source of Recipe


veganised a Coles one






Recipe Introduction


These are 4 flavours. You could swap this out for a mushroom one or a sweetcorn and asparagus, a beetroot and top with hummus, pumpkin and rocket, bean and guac or whatever. Basically make whichever flavour/s you like and be creative.





List of Ingredients



• 3 sheets puff pastry, thawed
  
• 1/3 cup (80ml) passata (ie tomato sauce)
  
• vegan cheese (optional, I don't bother)
  
• extra virgin olive oil
  
• 1 small potato, very thinly sliced
  
• 1 tbs rosemary leaves
  
• 6 olives, chopped
  
• 2 artichokes (cooked or canned), chopped
  
• 1 spring onion, chopped.
  
• 6 cherry tomatoes, sliced
  
• basil or oregano leaves (optional)
  
• 2 cloves roasted galric (optional or use raw)
  
• 12 sundried tomatoes, chopped
  
• 2 tbs pesto (but make sure you get the vegan one or make it yourself)
  






Instructions



1. Preheat oven to 220C. Line 2 large baking trays with baking paper (or similar). Use 6.5cm rounded pastry cutter or knife to cut 24 disks from pastry (ie 8 from each sheet)
   
2. Spread 18 of them with passata leaving a small border. If using cheez add that here.
   
3. Brush remaining pastry disks with olive oil (can use vegan ricotta if you are into it but I am not).Arrange about 4 paper thin slices of potato on each (some overlap happens). Sprinkle with rosemary and season.
   
4. Top 6 disks with olive, artichoke and spring onion
   
5. Top 6 with sliced cherry tomatoes. Season
   
6. Top 5 with roasted garlic and sundried tomato (can add zucchini ribbons if you want the flavour to be milder). Season.
   
7. Bake for 15 mins, swapping trays halfway through. It's ready when the pastry is golden and crisp. Spoon pesto on the sundried tomato pizzas, place a basil leav or small sprig of oregano on tomato pizzas and consider adding nootch if you are into it (not for me).
   
8. Serve drizzled with evoo