Mini snail pizza made from puff pastry. Mini puff pastry pizzas. Mini pizza on puff pastry in the shape of a snail. Cooking mini-pizza "Bella Italia"

Those who often visit the site have probably already noticed that I have a special passion for pizza. I bake it often and in different forms. Here's another one, not the best traditional way prepare the pizza - roll it up and cut it into mini “snail” pizzas. The recipe is quick and easy, as it uses ready-made puff pastry.

Of course, you could call this mini-pizza a savory bun. But if the dough had not been rolled into a roll and then cut into small portions, it would have turned out to be the most ordinary pizza with traditional toppings of tomato sauce, cheese, oregano and chicken slices. You can make these mini snail pizzas from any dough. To speed up the process, we took ready-made yeast puff pastry.

Ingredients:

packaging of yeast puff pastry,
3 tomatoes
garlic clove,
3 chicken fillets,
120 g cheese,
2 teaspoons oregano

Cooking method

To make snail pizza, we first need to defrost the dough, put it on the table and roll it into a layer the size of a baking sheet. If you like there to be more filling and less dough, roll out the layer harder - the area for the filling will increase, and the “snails” themselves will have more curls.

Pour vegetable oil into a heated frying pan, place a clove of garlic cut in half and lightly fry until a bright aroma appears.

Chop the tomatoes into small cubes or cut them in half and grate them on a coarse grater (the skin will just remain in your palm). Place the puree in a frying pan and simmer until half the liquid has evaporated. Spread the resulting tomato sauce onto the dough sheet.

Cut the chicken fillet into small pieces and fry in a frying pan until lightly golden, literally three minutes. Grate the cheese on a coarse grater. Place chicken on pizza. Sprinkle with cheese and oregano.

Roll the pizza into a roll and cut into “snails” 2-2.5 cm thick. Place the mini-pizzas on a baking sheet covered with baking paper and bake for 20-25 minutes until ready. The temperature in my oven is 180 degrees.

Mini-pizzas are very funny and arouse great interest among children and men. Which once again proves that form can significantly influence the perception of content.

Bon appetit!

Sometimes you look in the refrigerator and want to eat, but nothing of what’s in it. Although, if you run to the nearest store and buy some chilled puff pastry, from what you find in the refrigerator you can still quite quickly “figure out” something delicious - mini-pizzas!

Ingredients for 20 mini pizzas

filling:
1/4 cup finely chopped ham,
1 tomato, chopped
1/4 cup finely chopped parsley or basil
1/4 cup finely chopped cheese,
1 teaspoon grated garlic,
2 tablespoons of ketchup,
salt and pepper to taste.

dough:
1/4 kg puff pastry,
1 egg yolk,
1 tbsp. milk.

Any pizza is an improvisation. Everything or almost everything that ends up in your refrigerator can be used for filling - the remains of any cheese, any pieces of sausage or cooked meat, any greens, pickles or olives.

Mini pizza recipe:

Preheat the oven to 210 degrees C.

The quantities of ingredients are indicated already in chopped form, but it is not important to observe all proportions. Cut the ingredients for the filling into arbitrary pieces. Mix with ketchup, salt and pepper to taste.

Place the dough on a lightly floured surface and roll out into a thin layer. Distribute the filling evenly. Roll the dough into a roll, not too tightly.

We cut the roll, making cuts at a distance of about 1.3 cm from each other (about 20 mini-pizzas will come out).

Beat the egg with a spoon of milk. Place the mini-pizzas on a baking tray lined with baking paper, lightly flatten them with a spatula and brush with beaten egg.

Bake in a preheated oven for 15 minutes.

Mini pizzas made from puff pastry - beautiful, juicy, delicate dish. It is prepared simply and quite quickly. These crispy little pizzas are sure to be a hit with your family and friends. After trying this dish, you will stop ordering pizza in a cafe and prefer to make it yourself.

To prepare mini-pizzas, you can use both yeast and yeast-free puff pastry. I like the yeast-free one better. It doesn't rise as much when baking. If you like a lot of filling and little dough, then this is your option! To create even more thin crust, you can pierce the dough several times with a fork or toothpick.

Ingredients

500 gr. sheet unleavened puff pastry (I use large squares)
300 gr. doctor's sausage
1 jar (250-300 gr.) pickled mushrooms
5 ripe tomatoes
150 gr. cheese
4 tbsp. spoons of ketchup
3 tbsp. spoons of mayonnaise
3 tbsp. spoons of sour cream
salt, pepper to taste
dill and parsley

Preparation

Defrost the dough. Cut it into small squares (as in the photo).
Cut the sausage into small cubes.
Cut the mushrooms into small pieces.
Place the tomatoes in for a few minutes hot water. Then remove the skin from them. Cut the tomatoes into thin slices.
Finely chop the greens.
Mix mayonnaise with sour cream, adding salt and pepper to the mixture.
Grate the cheese on a fine grater.
Place the dough squares on a baking sheet lined with parchment paper.
Coat them all with ketchup.
Place sausage cubes on top. Then - mushrooms. Then - tomatoes. Pour it all over with a mixture of sour cream and mayonnaise.
Place the baking sheet with mini-pizzas in the oven, preheated to 170 degrees.
When the dough begins to brown slightly (after about 20 minutes), take out the baking sheet and sprinkle the pizza with cheese.
Place back in the oven for 5-10 minutes until done. The dough should be slightly browned, but not burnt.
Place the finished mini-pizzas on a plate and sprinkle with herbs.

Airy and crispy mini pizza (recipe with video)

What family doesn't love pizza? Crispy, aromatic, with an appetizing filling, covered with a thick layer of stretchy melted cheese, it has won the love of not only Italians, but also residents of other countries around the world.

Pizza is a great snack: it's tasty, satisfying and never gets boring thanks to the endless variety of topping options. It is loved by children and adults, vegetarians and meat-eaters. In a word, this is a universal dish, and any good housewife has spoiled her family with it at least once in her life. However, there is no limit to perfection - pizza can be made even better!

Today we’ll talk about how, in this form, it will be convenient to put it to your husband at work and to your child at school, to take it with you on a picnic, you won’t have to cut it, because the pizza comes out immediately portioned. So, meet: mini pizza.

There are a lot of options for preparing it. Let's look at some of them.

On a loaf

For example, mini pizza on a loaf. Its recipe is incredibly simple. You will need an ordinary sliced loaf, ketchup, mayonnaise, cheese and whatever is in the refrigerator for the filling. These can be pickles, smoked or boiled chicken, canned corn, sausages or sausages, black olives, bell peppers, tomatoes, onions... In general, almost anything. To begin, cut the loaf into pieces. Grease each slice with ketchup. Then lay out the filling, cut into small cubes, grease with mayonnaise and sprinkle with grated cheese. Place the pieces on a baking sheet lined with baking parchment and bake in the oven until the cheese melts. This will take 15-20 minutes. Hot products can be sprinkled with herbs. So the mini pizza on a loaf is ready! The recipe will help you out more than once in case of an outing or sudden arrival of guests. Moreover, such a snack goes great with both tea and beer.

Other mini pizza

It is very popular with housewives who value their time, and for it you need to take: a package of puff pastry, a couple of tomatoes, a few smoked sausages, sausages or sausages, a piece of hard cheese, as well as mayonnaise, ketchup and dill. The dough should be thawed, then lightly rolled out and cut into circles. Whatever size they are, the future mini-pizza will turn out that way.

Next stage

The ingredients for the filling must be chopped and the cheese grated. Then you need to lightly grease the baking sheet with margarine or butter and place the dough pieces on it. Lubricate each with ketchup, then place the food in this order: tomatoes, sausages, herbs and cheese. Pour mayonnaise over everything. The pizza needs to be baked in the oven for half an hour.

Cooking mini-pizza "Bella Italia"

But these were all, so to speak, camp options. Now let's see, not from ready-made dough. Let's prepare and knead it ourselves. The proposed mini-pizza is called “Bella Italia”. For it you will need: 2 tbsp. flour, 1 tsp. with a slide of yeast, 2 g each of salt and sugar, a glass of water, 5 tbsp. l. sunflower or olive oil, a large tomato, half a sweet pepper, a small pack of crab sticks, half a can of olives or pitted olives, 150 g of mozzarella, as well as garlic, basil and oregano. You need to start cooking with dough. Pour heated water into a bowl, add sugar, salt, and yeast.

Stir and leave for 10-15 minutes. Then sift the flour, pour in 2 tbsp. l. butter and knead the dough so that it does not stick to your hands or to the table. Then wrap it in a bag and put it in the refrigerator for half an hour. In the meantime, you should start filling. Sweet peppers are cut into small squares, crab sticks and olives into rings, and cheese, of course, into small pieces. You'll also need sauce, because we don't just have a mini-pizza, but a fashionable one, with a Mediterranean accent!

Second step of preparation

To pour, chop the garlic finely and turn the tomato into small cubes. Heat a frying pan with the remaining olive oil, fry the garlic in it for about a minute, but no more - otherwise it may burn. The resulting garlic oil is the base for the sauce. Next, reduce the heat, add tomatoes to the oil, add salt, oregano and basil and simmer for 5-7 minutes, stirring constantly. Then the gravy needs to be cooled. It's time to take on the dough - take it out of the refrigerator, knead it again and roll it out thinly. Then, using a cup, saucer or other round container, you need to cut out 7-8 pieces from this amount of dough. Next, each pizza must be carefully transferred to a baking sheet greased with margarine. Press down the middle to form thick sides around the edges.

Finishing touch

Pour two spoons of sauce onto each pizza and smooth it out. Then add the sweet pepper crab sticks and olives, with pieces of mozzarella on top.

Preheat the oven to standard temperature and bake the pizza for about half an hour - until a toothpick or match is dry. Then cool slightly and enjoy.

Vegetarian version

And finally, for vegetarians and those who fast, we will tell you about this: 1-1.5 tbsp. flour, a third of a glass of slightly heated water, 1 tbsp. l. sunflower oil, 1 full tsp. yeast, salt and 0.5 tbsp. l. liquid honey. You can also use your favorite seasonings - turmeric, a mixture of Provencal herbs, garlic powder and so on. So, pour water into a bowl, dilute honey in it and add yeast. Stir, pour in oil, add salt and spices, sift flour and make dough. It should be elastic and soft. Leave to rest for 5-10 minutes under a clean towel, then knead thoroughly again.

The next stage of preparing vegetarian mini-pizza

Divide the dough into equal pieces - future mini-pizzas, and roll each one out thinly. Lenten filling options: fried or canned mushrooms, Red onion, Bell pepper, dried or fresh tomatoes, pickled cucumbers, pitted olives or olives, soy mussels, shrimp, squid, octopus, pineapple... Coat the base with ketchup, add the filling, pour over lean mayonnaise and bake in the oven until done.

A little conclusion

In general, try, experiment, find your own - after all, pizza gives a huge scope for imagination! We wish you bon appetit!

Instead of regular sandwiches, we are used to taking pies and puff pastries for a picnic. An alternative to regular pies is these snail pizzas. You can choose the filling yourself, the main thing is to finely chop the ingredients.

And these snails will be a wonderful snack for beer!

Ingredients:

1 package (500g) puff pastry;

100 g ham or salami;

1 medium onion;

2-3 tomatoes;

200 g sour cream;

150 g grated cheese;

a bunch of dill and parsley;

salt, pepper, seasonings to taste.

Cut the sausage into small thin pieces.

Finely chop the tomato and chop the greens.

Grate the cheese on a fine grater.

Mix everything, salt, pepper and add sour cream.

Roll out the puff pastry into a rectangle. It’s more convenient for me to roll out not one large layer, but to divide it in half.

Spread the mixture onto each rectangle.

Wrap carefully in a roll and cut into 1-2 cm pieces.

Place the snails on a baking sheet lined with foil and place in a preheated oven for 25-30 minutes at 200°C.

Note: I cooked on oiled paper, but since the filling is liquid, it begins to leak a little and burn. Therefore, I advise you to use oiled foil instead of paper. As a filling, you can use your favorite combination of pizza products: pickled mushrooms + sausage + tomato pata; pickled cucumbers + cheese + sour cream, etc.

And these snails will be a wonderful snack for beer!

Ingredients:

1 package (500g) puff pastry;

100 g ham or salami;

1 medium onion;

2-3 tomatoes;

200 g sour cream;

150 g grated cheese;

a bunch of dill and parsley;

salt, pepper, seasonings to taste.

Cut the sausage into small thin pieces.

Finely chop the tomato and chop the greens.

Grate the cheese on a fine grater.

Mix everything, salt, pepper and add sour cream.

Roll out the puff pastry into a rectangle. It’s more convenient for me to roll out not one large layer, but to divide it in half.

Spread the mixture onto each rectangle.

Wrap carefully in a roll and cut into 1-2 cm pieces.

Place the snails on a baking sheet lined with foil and place in a preheated oven for 25-30 minutes at 200°C.

Cooking instructions

40 minutes Print

1. Roll out the dough to a thickness of 3 mm. Rolling pin tool To roll out a large sheet of dough, the rolling pin must be long. It will also be more convenient to perform a trick that allows you to make the thickness of the sheet uniform: hang the dough on a rolling pin and rotate it around it in the air. “Afisha-Eda” arranged a revision of rolling pins; the most maneuverable one turned out to be the beech one from the Bérard brand.

2. Grease the dough tomato paste, sprinkle with oregano.

3. Finely chop the cucumbers, ham, champignons and onions, and grate the cheese.
Crib How to prepare champignons

4. Place all ingredients on tomato paste.

5. Carefully roll everything into a roll.

6. Cut the roll crosswise into pieces 2-3 cm wide. Tool Ceramic Knife Japanese ceramic knives are made from zircon oxide, a material that falls midway between steel and diamond on the hardness scale. Moreover, they are lighter than metal ones, do not oxidize food, do not absorb odors and do not require sharpening for at least three years.

7. Place the resulting pieces on a sheet covered with a non-stick mat, grease the top with kefir (or sour cream, or milk, or egg), and put in a warm place for half an hour (the dough should rise).
Tool Baking paper Open pies and quiches for even baking, it is better to place them in the oven on a wire rack, and to prevent the sauce boiling from the heat from dripping between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And nothing more is required from paper.

8. Preheat the oven to 180 degrees, bake until golden brown. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. The thermometer is important when it is necessary to strictly observe temperature regime: say in the case of baking.