PIZZA TARTS
Great for potlucks! You can even make these in mini muffin tins to make them kid-sized! Use your favourite pizza toppings for the filling. For another savoury tart recipe try Cheeseburger Tarts recipe#60239. These freeze well.
Provided by Pamela
Categories Vegetable
Time 30m
Yield 12 tarts
Number Of Ingredients 7
Steps:
- Mix first 2 ingredients together to form a dough.
- Roll out and cut 12 circles with a round cookie cutter or glass.
- Put 1 circle of dough into each section of a muffin tin.
- Mix remaining ingredients together.
- Fill cups evenly with mixture.
- Bake at 350 degrees for 15 minutes or until biscuits brown around edges and cheese in the filling melts.
- To Freeze: Flash freeze on a cookie sheet. Transfer to ziploc bag, and label. To serve: Heat in microwave or oven until warm.
Nutrition Facts : Calories 233.7, Fat 15.1, SaturatedFat 5.9, Cholesterol 31.6, Sodium 607.3, Carbohydrate 15, Fiber 0.7, Sugar 2.7, Protein 8.8
ROASTED-TOMATO TART
Provided by Melissa Roberts-Matar
Yield Makes 6 hors d'oeuvre or side-dish servings
Number Of Ingredients 5
Steps:
- Put oven racks in middle and lower third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil.
- Roll out pastry sheet on a lightly floured surface with a lightly floured rolling pin into an 11-inch square (1/8 inch thick). Using a plate or pot lid as a guide, cut out a 10-inch round.
- Carefully transfer round to an ungreased baking sheet by rolling pastry around rolling pin and then unrolling onto baking sheet. Chill round on baking sheet until ready to use.
- Toss tomatoes with 2 tablespoons oil, 2 teaspoons thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Roast tomatoes, cut sides up and in 1 layer, in foil-lined baking pan in middle of oven, 1 hour.
- Brush pastry round with 2 teaspoons oil, then sprinkle with 1 teaspoon thyme. After roasting tomatoes 1 hour, move tomatoes in pan to lower third of oven and put pastry on baking sheet on middle rack. Bake pastry and tomatoes until pastry is golden brown and edges of tomatoes are slightly browned but still appear juicy, about 15 minutes.
- While pastry is still warm, scatter 1/2 cup cheese shavings evenly over it. Top shavings with warm tomatoes, cut sides down and in 1 layer, then sprinkle evenly with remaining 1/2 teaspoon thyme, 1/4 teaspoon salt, pepper to taste, and additional cheese shavings if desired.
ST. LOUIS-STYLE PIZZA
Provel cheese and a cracker-thin crust are the hallmarks of this St. Louis-style pizza recipe. Don't forget to cut your pizza as they would in Missouri-square pieces only! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 pizzas (4 servings each.)
Number Of Ingredients 13
Steps:
- In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Transfer (leaving dough on parchment) to a 12-in. pizza pan. , Preheat oven to 425°. Combine sauce ingredients; spread over pizzas. Top with pepperoni, green pepper, onion and cheese. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, one at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.
Nutrition Facts : Calories 382 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.
PUFF PIZZA TART
This tart requires just four main ingredients and can be assembled in minutes, without a knife or chopping board in sight
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7. Unroll the pastry onto a large baking sheet and prick all over with a fork. Spread over the pesto, leaving a border of roughly 1 inch around the edge. Layer on the salami, top with the torn mozzarella and some seasoning, then bake for 15-20 mins until the pastry is golden, risen and crisp.
- Drizzle with a little extra virgin olive oil, if you like, and scatter over some rocket.
Nutrition Facts : Calories 597 calories, Fat 47 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 2.29 milligram of sodium
PIZZA TARTS
This is a recipe I got from a Cookfest my church had recently. It is great for parties, or for a lazy brunch or even lunch. The pizza ham can be replaced with chopped salami. Another option is to replace the pastry with bread. This is a more filling alternative, but to use bread, you must use the large muffin pans. Cut the crust off the bread and roll with a rolling pin to flatten slightly. Spray both sides of the bread with cooking spray before placing in the muffin pans. Your bread cups need a moderate oven, so cook at 180 degrees celsius for about 20 minutes.
Provided by Zsuzsa
Categories Spaghetti
Time 40m
Yield 30 tarts, 30 serving(s)
Number Of Ingredients 7
Steps:
- Allow puff pastry to defrost.
- Preheat oven to 200 degrees celsius.
- In a large bowl, combine all of the ingredients (spaghetti, tomatoes, capsicum, spring onions, ham and cheese) and stir well.
- Cut the puff pastry to accommodate your muffin or cup cake pans.
- Spray pans with cooking spray.
- Place the cut pastry into the pans and spoon in the mixture to just under the top.
- Place in you hot oven and cook for approximately 20 minutes.
- Serve immediately.
- This mixture makes a large quantity when making patty pan size tarts.
Nutrition Facts : Calories 503.8, Fat 26.2, SaturatedFat 6.7, Cholesterol 6.9, Sodium 381.9, Carbohydrate 54.5, Fiber 2.2, Sugar 1.4, Protein 12.1
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- Stir in the chopped tomatoes, oregano, hot pepper flakes, salt and pepper. Cook over medium heat until much of the liquid has evaporated, about 10 minutes or so. Remove from the heat and stir in 1/4 cup of the sliced sausage, the sun dried tomatoes and the balsamic vinegar. Set aside.
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- Place tart pans on a baking sheet and cut four pieces of parchment paper so they cover the tops of the tarts. Fill tarts with pie weights, dry beans, or uncooked rice and bake for 10 minutes. Remove weights and paper and place back in the oven for 2 to 3 minutes, just until the bottom of the tart looks dry and the edges are very slightly golden. Remove from the oven and if the bottom has puffed up at all, gently pat it down.
- Spread each tart with 1 tablespoon pizza sauce, 2 tablespoons mozzarella, 3 slices pepperoni, and sprinkle with Parmesan cheese.
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