ingredients

Recipe for 20 stencils

• tomato, spinach or pepper cream sauce
• extra vergine olive oil
• mozzarella (to couple with tomato cream sauce)
• gorgonzola and ricotta cheese (to couple with spinach cream sauce)
• smoked scamorza (to couple with pepper cream sauce)

preparation

Roll the puff pastry until it becomes 2/3 mm of thickness. Make little holes with a skewer (or a fork) then take a stencil of 5/6 cm of diameter. Make many circles and put them on a baking sheet, already covered with greaseproof paper. On each circle put an adequate amount of Tomato cream sauce (or Spinach or Pepper) and bake for 20 minutes at 180° c in airy oven or 230° C in static oven. When they are almost ready, take them out of the oven and put the suitable cheese (see side note); bake again until ready.

Side Note:Tomato cream sauce must be diluted in 15% of water and 10% of Extra Vergine olive oil. Spinach cream sauce must melt with 30% of Ricotta. Pepper cream sauce must be diluted in 15% of Extra Vergine olive oil. When the pizzas have completed the baking process, you can add Mozzarella to Tomato cream sauce, Gorgonzola to Spinach cream sauce and smoked Scamorza to Pepper cream sauce.

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