Name: Pronto puff pizzas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes about 24
Ingredients: 1 egg, beaten; 1 small yellow capsicum (pepper); 250 g (8 oz) block puff pastry; 1 small red capsicum (pepper); 70 g (2¼ oz) mozzarella cheese, cut into 1 cm (½ inch) cubes; 150 g (5 oz) artichoke hearts, drained and cut into 1 cm (½ inch) cubes; 1 teaspoon dried mixed herbs; 2–3 tomatoes, sliced thinly; 1 zucchini (courgette), halved lengthways

Preparation info

Makes about
24

Difficulty
Easy
Ready in
40 min

Appears in

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.

Ingredients

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

Pizza
Vegetarian

Method

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.
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

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Pronto puff pizzas

Ingredients

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