Mini Margherita Pizzas

A flaky puff pastry crust pairs perfectly with the classic pizza flavors of fresh basil, tomato and mozzarella.

Servings: 32 servings (1 serving = 1 pizza)

Ingredients:

• 8 Pennant Puff Pastry Squares (Item #1694)
• 1 Egg
• 32 Fresh Tomato Slices
• 1/3 Cup Fresh Basil, chiffonade
• 4 Cups Shredded Mozzarella
• 2 Cups Shredded Parmesan
• 1 Tbsp Kosher Salt
• 2 Tbsp Water

Instructions:

1. Thaw puff pastry squares on sprayed, parchment-lined sheet pan; cut each square into 4 equal parts.
2. Beat 1 egg and 2 Tbsp water in small bowl; brush pastry with egg wash.
3. Layer with 1 tomato slice, a sprinkle of salt, 1 tsp basil, 1 Tbsp mozzarella cheese and 1 tsp Parmesan cheese.
4. Bake as directed below until golden brown; serve warm.

Bake:

Convection Oven*   325°F    14-16 minutes
Standard Oven        375°F    20-22 minutes

*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.