This Sardinian puff pastry pizza is simple to make, delicious to eat, and so pretty to look at. You’ll find them served in pastry shops and bars all over the island as a popular savory midmorning snack. Like the Rustico Leccese, these are puff pastry pizzas, but there’s no need to make a béchamel for these, and they are square instead of round. After stuffing, the tops are scored, so as they puff in the oven, the filling begins to peek out from the center.
Pizzette Delizia (Square Pizza Pockets)
Quick Marinara SauceMy mother’s slow-cooked sauce takes a bit of planning, so if I don’t have the time or I’m out of my freezer stock, I make this quick version.Makes 2-1/2 cups• 1/4 cup extra-virgin olive oil• 2 garlic cloves, peeled and lightly smashed• Pinch of crushed red pepper flakes (optional)• 3 fresh basil leaves• 1 (24.5-ounce) jar tomato passata (I love Mutti)• 2 teaspoons kosher salt• 2 teaspoons dried oregano1) In a medium saucepan, heat the oil over medium-low heat. Add the garlic cloves, red pepper flakes (if using), and basil leaves and cook for 4 to 5 minutes, until the garlic is a dark brown. Remove the infused oil from the heat. Use a slotted spoon to remove and discard the garlic and basil. Let the oil cool for a minute or so, then add the tomato passata, salt, and oregano. Stir to combine. 2) Warm the sauce over low heat and simmer for 25 minutes. Remove from the heat and allow to cool to room temperature before transferring to airtight containers for storage. The sauce will keep in the refrigerator for up to 1 week or in the freezer for up to 1 month.Gina’s Tomato SauceThis is my mother’s slow-cooked sauce, my “Sunday Sauce.” I make it in large quantities and freeze it in quart containers, so I have it on hand for the many recipes I use it in. I also freeze it in pint containers for when I need it for pizza topping or a dipping sauce.Makes 7 cups• 1/2 cup extra-virgin olive oil• 4 or 5 fresh basil leaves, plus 1 tablespoon chopped fresh basil• 2 garlic cloves, peeled and lightly smashed• 1 teaspoon crushed red pepper flakes (optional)• 2 (28-ounce) cans crushed tomatoes• Kosher salt and freshly ground black pepper1) In a small skillet, combine the oil, basil leaves, garlic, and red pepper flakes (if using). Heat over low heat for 10 to 15 minutes, until the basil is toasted and the garlic is golden brown. Remove from the heat. Use a slotted spoon to remove and discard the basil and garlic. 2) In a large saucepan, heat the crushed tomatoes over medium heat. Season with salt and black pepper, add the infused olive oil, and stir to combine. Raise the heat to medium-high to bring the mixture to a boil, then immediately reduce the heat to low and simmer for 45 minutes. Remove from the heat, toss in the chopped basil, and stir to combine. Let cool to room temperature before transferring to storage containers. The sauce will keep in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Ingredients
- 2 to 3 tablespoons flour, for dusting
- 1 (17-ounce) package frozen puff pastry, preferably all-butter, thawed
- 1 cup Quick Marinara Sauce or Gina’s Tomato Sauce (above)
- 1 cup 1/2-inch cubes fresh mozzarella cheese
- 2 teaspoons dried oregano
- 1 large egg, beaten with 1 tablespoon water, for egg wash
- Kosher salt
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and sprinkle it with a bit of flour.
- Roll out each puff pastry sheet on a floured work surface until very thin and an approximately 9 × 13-inch rectangle. (Sprinkle the top with flour if it begins to get sticky while you are rolling it out.) Stack one sheet on top of the other. Cut the layered sheets into 9 equal squares. Remove the 9 top pieces and set aside.
- Spread 1 tablespoon of the marinara in a very thin later on each of the 9 bottom pieces. Sprinkle the mozzarella evenly all over the sauce. Sprinkle the oregano all over the mozzarella.
- Carefully top each pizzette with one of the reserved 9 pastry pieces. Cut six horizontal slits through the top of each pizzette, leaving a border around the edges. Press the edges with your fingertips to seal in the filling.
- Place the pizzettes at least 1/2 inch apart on the prepared baking sheet. Brush with the egg wash and sprinkle with salt. Bake for 15 to 20 minutes, until puffed and golden brown. Let cool for 5 minutes before serving.
Notes
Recipe reprinted with permission from Italian Snacking by Anna Francese Gass (Union Square & Co., 2024). Photography by Linda Xiao.