- 2 sheets frozen reduced-fat puff pastry
- 220g tub cherry bocconcini, drained
- 1 zucchini
- 4 tbs (1/3 cup) tomato and basil pasta sauce
- 2 tbs fresh oregano leaves
Method
- Preheat 2 baking trays in the oven at 220°C.
- Remove pastry from the freezer to thaw slightly while you prepare the toppings. Tear the bocconcini in half and drain on paper towel. Season with salt and pepper. Slice zucchini into very thin rounds.
- Halve the pastry sheets and fold in the sides of each piece to make a 5mm border. Place on sheets of baking paper, then spread with pasta sauce. Top with zucchini, bocconcini and oregano. Remove trays from oven and place baking paper with pizzas onto the hot trays. Bake for 12 minutes or until puffed and golden.
Source
delicious.Recipe by Kate Tait
