The magical recipe for Sardinia's famous and hard-to-find puff pastry pizzetta, irresistible in all its variations! Puff pastry pizzette are a typical recipe from Cagliari; from the city of Cagliari to Oristano, they are enjoyed at breakfast with coffee or cappuccino, or as a snack or a pleasant savory afternoon treat. In northern Sardinia and throughout Italy, it is impossible to find this delicacy—at least in my travels, I have never managed to find it in any bar! The original Sardinian recipe does not include cheese, but you can enrich them by adding mozzarella, ham or anything else you like. With the leftover pastry scraps, you can make small, waste-free savory pastries.
Gently unroll the puff pastry sheet, leaving the baking paper underneath. Take a round pastry cutter and cut out an even number of circles.
You will use them as bases and lids. Place the tomato passata in the center of the bases.
Add 1 or 2 capers and a small piece of mozzarella cheese slice, moisten the edges with water, then place a lid on each base and press the edges together well.
Then take a pastry cutter or a glass with a smaller diameter and gently press around the filling.
Brush the surface of each pizzetta with an egg yolk diluted with a little water. Arrange the pizzette on a baking tray lined with baking paper and bake at 200°C for about 15 minutes, until the surface is nicely golden brown.
Store for a maximum of 24 hours in the refrigerator.
Italia, Sardegna
| Energy (kcal) | 243.23 |
| Carbohydrates (g) | 18.74 |
| of which sugars (g) | 1.47 |
| Fat (g) | 12.61 |
| of which saturates (g) | 6.8 |
| Protein (g) | 13.69 |
| Fibre (g) | 0.71 |
| Salt (g) | 0.22 |
