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Super quick mini pizzas

Pikantne Snacks Regional Cuisine of Poland 20 min Easy 64 wyświetleń ~49.27 PLN * - (0)
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Description

Super quick mini pizzas are an easy winter snack inspired by classic pizza, prepared to be ready in about 20 minutes. The base is thin puff pastry (easily available in stores in Poland), a quick tomato sauce with garlic and onion, and Polish toppings: mushroom, ham, and yellow cheese. The dish is aromatic (garlic and oregano), visually appealing — golden, with rising edges of the dough and melting cheese — and flexible in modifications: you can add arugula, olives, or other seasonal ingredients. Perfect as a snack for a gathering with friends, a quick lunch for the family, or finger food for dinner. Serve with a light arugula salad or pickled cucumber for a contrast of flavors; check the storage and reheating tips to keep the edges crispy.

Ingredients Used

Ingredients (13)

Servings:
4
  • Puff pastry 300 g
  • Tomato 1.7 szt. (~200 g)
  • Cheese 200 g
  • Ham 150 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 15 g
  • Mushrooms 200 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Oregano 2 g
  • ✨ Opcjonalne
  • Arugula 40 g
  • Black olives 50 g
💰 Szacowany koszt dania: ~49.27 PLN (12.32 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 220°C (top-bottom) with the option of heating from the bottom, if you have it. Prepare two baking sheets lined with parchment paper or silicone mats. The temperature and preheating of the sheets are important — a hot oven will make the puff pastry rise quickly and be crispy.

Use the convection setting only if the oven distributes heat evenly — in that case, reduce the temperature by 10-20°C. It's best to place the trays on the middle and lower shelves.

Preparing the base

2

If the puff pastry is chilled, take it out for a few minutes to make it pliable but still cold. Roll out the sheet on a lightly floured countertop. Using a rolling pin, gently roll it into a rectangle about 3-4 mm thick. Then use a glass with a diameter of about 8 cm (or a knife to cut squares) and cut out 8 circles. Transfer the circles to a baking sheet lined with paper, leaving 2-3 cm of space between them.

Use a rolling pin and a countertop or a flat cutting board. If you don't have a cutter, use a small plate as a template and a sharp knife. Work quickly so the dough doesn't become too soft — it will rise less then.

Sauce

3

Prepare a quick sauce: finely chop 2 cloves of garlic and dice the onion. In a small pan, heat 1 tablespoon of rapeseed oil (about 15 g) over medium heat, add the onion and sauté for 2-3 minutes until it becomes translucent and soft. Add the garlic and sauté for 20-30 seconds until fragrant. Pour in 200 ml of tomato passata (ingredient 'tomato'), add 2 g of oregano, 2 g of pepper, and 2 g of salt (add gradually) and simmer on low heat for 4-5 minutes until the sauce thickens slightly. Taste and adjust seasoning if necessary.

Use a small non-stick skillet or saucepan. Do not fry the garlic for too long, as it will become bitter; add it only when the onion is translucent.

Additions

4

Prepare the toppings: wash the mushrooms with a paper towel and slice them thinly (about 2-3 mm). Cut the ham into thin strips or cubes. Grate the yellow cheese on a coarse grater — this will help it melt faster and stretch nicely.

Use a sharp knife and a cutting board. If the mushrooms are very watery, you can briefly sauté them in a dry pan for 1-2 minutes to evaporate the excess moisture — this will prevent water from leaking onto the pizza.

Assembly

5

On each dough circle, spread 1–1.5 tablespoons of tomato sauce (leaving about 1 cm of edge). Use a spoon to spread the sauce without pressing too hard. Evenly sprinkle grated cheese (about 20–25 g of cheese per mini pizza), then arrange strips of ham and slices of mushroom. Additionally, sprinkle a little oregano and freshly ground pepper. You can gently brush a bit of oil on the edges for a nice browning.

Use a small teaspoon to apply the sauce and a silicone brush to coat the edges. Don't overload the pizza with toppings, as the puff pastry may not bake evenly.

Baking

6

Place the trays with mini pizzas in the preheated oven. Bake for 10–12 minutes at 220°C until the edges are risen and golden, and the cheese is melted and slightly bubbly. Watch the pizza from the 8th minute — every oven bakes differently. The finished mini pizzas should have wavy, golden edges and a browned bottom.

Use kitchen gloves to remove the trays. If the oven has a convection function, reduce the temperature by 10-20°C and monitor the baking time from the 8th minute.

Finishing and serving

7

After baking, let the mini pizzas rest for 1–2 minutes so the cheese firms up slightly — this makes it easier to transfer them to a plate. If you're using arugula, place a handful of arugula on each pizza just before serving. You can add olives while they're hot or sprinkle them on top. Serve immediately so the edges remain crispy.

Use a spatula or flat turner to transfer the mini pizzas. Additionally, you can add a few drops of olive oil to enhance the flavor.

Cleaning and Storage

8

If there are leftover mini pizzas, store them in the refrigerator in an airtight container for up to 24 hours. To reheat and restore crispiness, warm them in the oven for 5–7 minutes at 180°C or in a skillet over medium heat covered with a lid for 3–4 minutes. The microwave will make the crust soft and chewy.

For reheating in a pan, use a dry, wide skillet and cover it with a lid — the steam will melt the cheese, and the bottom will regain its crispiness.

Fun Fact

💡

Pizza in the form of small snacks has been popular at Polish parties since the 90s, when ready-made puff pastry and sauces became widely available — it's a quick variation of the Italian classic with local ingredients.

Best for

spotkanie ze znajomymi szybka kolacja przyjęcie domowe

Tips

🍽️ Serving

Serve with a light arugula salad and lemon oil or with slices of pickled cucumber for contrast. You can also prepare small bowls of garlic yogurt dip for dipping.

🥡 Storage

Store in the refrigerator for up to 24 hours in an airtight container. Reheat in the oven (180°C, 5–7 minutes) or in a pan (3–4 minutes covered). Avoid the microwave, as the pastry will lose its crispness.

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