Ingredients
Roasted tomatoes:
- 6 small (about 1 1/4 pounds) roma tomatoes, sliced 1/4-inch thick
- 2 teaspoons dried oregano
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
Pizza bites:
- 2 sheets puff pastry, thawed
- 1 cup jarred marinara sauce
- 1/4 cup grated Parmesan
- 5 fresh basil leaves, chiffonade
- 1/2 cup shredded mozzarella
- Special equipment: 2-inch pastry cutter
Directions
To roast the tomatoes: Preheat the oven to 350 degrees F. Season the tomatoes with oregano, salt and pepper, to taste. Drizzle with oil and arrange them on a cooling rack over a baking sheet. Roast until then are golden, 20 to 25 minutes.
Raise the oven temperature to 400 degrees F when the tomatoes are roasted. Unfold 1 puff pastry sheet onto a clean cutting board. Prick the dough evenly, multiple times, with a fork. Using a 2-inch pastry cutter, cut out 12 circles and arrange them on a parchment lined baking sheet. Repeat with the second sheet of pastry. Bake until they are nicely puffed and golden, about 8 minutes.
To assemble: Cut the puffs in half. Spoon a generous teaspoon of marinara sauce into the bottom of half of the puffs and sprinkle with Parmesan. Put a roasted tomato on top of each followed by the basil and a sprinkling of the mozzarella. Top with the other puff pastry halves and arrange them on a baking sheet. Bake for another 5 minutes, giving the cheese time to melt. Transfer the bites to a serving platter and serve warm.
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By peyrejal
Colorado
on March 18, 2012
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These are pretty easy to make. My dinner guests were wowed!! I agree that the tomatoes needed longer to roast.
By ms.betsie_1696951
Northridge, CA
on April 11, 2011
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I brought these to someone's home for an appetizer. They were gobbled up in minutes. Some changes, however. I would roast the tomatoes a bit longer than stated, maybe another 5--10 minutes. My Romas were not as small as the puff pastry so they hung over the side. Next times I will make sure I purchase the littlest ones I can find at the market. Some of the bottom crust got a bit soggy but it did not seem to matter. They were wonderfully tasting bites. I will make them again.
By bellybean1
las vegas, nv
on October 21, 2010
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I think I would have rated this recipe higher if I hadn't assembled the bites and then put them in the fridge instead of baking them off and then warming them up later it made them soggy when I finally did put them in the oven and cooking them didn't help. They tasted excellent however. I used fresh Mozzarella and I added baked pepperoni to each bite which I think added flavor even though you couldn't tell. I would make it again and correct my mistake they really did taste good.
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