Pronto puff pizzas


Preparation info

  • Makes about


    • Difficulty


    • Ready in

      40 min

Appears in

Finger Food: Le Cordon Bleu Home Collection

Finger Food

By Le Cordon Bleu

Published 1998

  • About

Simply the quickest, crispiest and most moreish pizzas you’ll ever make—these Pronto puffs are just ideal for the busy entertainer.


  • 250 g (8 oz) block puff pastry
  • 1 egg, beaten


  1. Roll the pastry out on a floured work surface into a sheet about 3 mm (⅛ inch) thick. Place onto a baking tray and brush with the egg. Set aside in the refrigerator.
  2. To grill the capsicums, follow the method in the Chef’s techniques. Add the zucchini, skin-side-up, to the preheated grill a little after the capsicums, and