Delicate, crispy mini pizzas made with ready-made puff pastry, perfect as a snack for a May picnic. The combination of creamy mozzarella cheese, spring asparagus, and thinly sliced pork ham creates a contrast of textures in every bite — fluffy pastry edges, juicy filling, and crunchy vegetables. The base is a quick tomato sauce with garlic and oregano; after baking, serve them straight from the oven or slightly cooled with arugula and Parmesan flakes. The recipe is simple, quick (about 45 minutes), and designed so that even beginners can know step by step how to prepare, shape, and bake mini pizzas.
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Preheat the oven to 200°C (top-bottom) or 180°C with fan. Place the rack in the middle position. Line a large baking tray with parchment paper — it's best to use two trays if you can't fit all the mini pizzas on one.
Place the baking tray in the preheated oven on the middle rack. Bake for 12–15 minutes at 200°C (about 10–12 minutes with fan oven at 180°C), until the edges are clearly golden and the cheese starts to bubble and lightly brown. After 8 minutes, you can rotate the tray 180° for even browning.
In a small saucepan, heat 10 ml of olive oil over medium heat. Finely chop the garlic and add it to the heated oil — sauté for 20-30 seconds, stirring, until you can smell the aroma, but do not let it brown (burnt garlic is bitter). Pour in 200 ml of tomato passata, add 2 g of salt, 1 g of pepper, and 4 g of oregano. Reduce the heat and simmer gently for 6-8 minutes, until the sauce thickens slightly and starts to coat the spoon.
Prepare the toppings: drain the mozzarella and cut it into thin slices (about 3-4 mm). Cut the ham into thin strips or tear it into smaller pieces. Snap off the woody ends of the asparagus (bend it where it naturally breaks) and cut into 2-3 cm pieces. Slice the onion into thin feathers.
In a pan (diameter 24–26 cm), heat 10 ml of oil. Add the onion and sauté for 3-4 minutes over medium heat until it becomes translucent and soft. Add the asparagus and sauté for another 2-3 minutes — they should remain firm and have a vibrant green color. Season lightly with salt and pepper. Set aside to cool slightly.
On a lightly floured countertop, roll out the cold puff pastry. Gently roll with a rolling pin just enough to smooth out the folds — thickness about 3 mm. Use a round glass or cutter with a diameter of 6–7 cm and cut out 12 circles. Place them on a baking sheet lined with parchment paper, leaving at least 2 cm between them (the pastry will rise). Gently rejoin the remaining scraps and repeat the cutting.
On each circle, gently pierce the center with a fork (make a few piercings), leaving about a 7–10 mm edge without piercings — this will cause the edges to rise nicely, while the center won't puff up excessively. Beat an egg with a fork and brush only the edges of the circles to achieve a golden shine. On the center of each circle, place about 15 g of tomato sauce (a teaspoon with a small mound), spreading it so that it does not touch the edge. On the sauce, place slices of mozzarella, pieces of ham, sautéed asparagus, and onion.
Remove the mini pizzas from the oven and set them on a rack for 2–3 minutes to cool slightly. If you are using arugula, place it on top of each mini pizza just before serving. Optionally, sprinkle with parmesan shavings.
Serve mini pizzas slightly warm or at room temperature as a picnic snack. If there are leftovers, store them in the refrigerator in an airtight container for up to 48 hours. To reheat — place on a baking sheet in the oven for 5–7 minutes at 180°C to restore the crispness of the crust.
The "mini" pizza version on puff pastry is an Italian-French adaptation of a popular snack — in Poland, it often appears at parties and picnics because it can be easily eaten by hand. Puff pastry provides a quick flakiness effect without the long kneading required for classic yeast dough.
Serve on a wooden board or platter; stack the mini pizzas with layers of parchment paper in between. For guests, prepare a small bowl of olive oil with herbs for dipping. Adding fresh arugula and parmesan will add freshness and a contrast of flavors.
Store in the refrigerator in an airtight container for up to 48 hours. To reheat and regain crispiness, bake for 5–7 minutes at 180°C. Reheating in the microwave is not recommended (the dough will become rubbery).
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