Puff pastry pizza bites

Bite-size pizzas with puff pastry bases make perfect party food. Here are two simple topping ideas to try.
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Ingredients

For the pizza base

• flour, for dusting
• 2 x 320g packs ready-rolled all-butter puff pastry

For the tomato and pesto topping

• 1 free-range egg, beaten
• 2 tbsp pesto
• 9 cherry tomatoes, quartered
• 1 x 125g pack of mini-mozzarella balls, drained and quartered
• 1 pack fresh basil (optional)
• sea salt and freshly ground black pepper

For the prosciutto topping

• 1 onion, very thinly sliced
• 150ml/5fl oz soured cream
• 70g/2½oz prosciutto, roughly chopped

Method

1. Preheat the oven to 200C/180C Fan/Gas 6.
2. Lightly flour a work surface and unroll the puff pastry flat. Using a ruler and a pizza wheel, cut into 72 small, equally sized squares. Transfer the squares to 4 baking trays and brush each square with a little of the beaten egg, especially at the edges.
3. For the pesto bites, using a teaspoon, place a little pesto in the centre of each of 36 squares. Top with a quarter of a mozzarella ball and a quarter of a tomato. Season with salt and pepper.
4. For the prosciutto pizza bites, place the onions in a bowl and salt generously. (Salting the onions draws out their sharpness and begins to soften them.) Using a teaspoon, place a little sour cream in the centre of each of the remaining squares. Rinse the onions under running water. Drain well. Place a few slices of onion on each square. Divide the prosciutto between the squares, ensuring that a little fat gets on each piece.
5. Bake both types of pizza for 15 minutes, or until the pastry is puffed and golden-brown.
6. The tomato ones can be topped with a basil leaf if you want, and are best served hot. You can serve the white pizzas hot or cold.