Pair these easy mini pizzas with red wine at your next solar eclipse party or any time you want to serve a fun finger food.
• 1 Package Puff Pastry (2 sheets)
• 1/4 Cup Olive Oil
• 1 1/2 Cups Tomato Sauce
• 1 1/2 Cups Sliced Camembert
• Thin Sliced Tomato Rounds
• Small Fresh Basil Leaves
• Thin Sliced Pepperoni
Preheat oven to 400°F and line baking sheets with parchment paper.
Spread the sheets of puff pastry out on a firm surface. Use a glass or cookie cutter about 3 inches in diameter to cut circles of dough.
Place the circles on the lined baking sheets. Brush the top of each with a little olive oil. Spoon a teaspoon of tomato sauce onto the centre of each pizza. Top with a slice of camembert and a tomato slice. Lightly sprinkle oregano and thyme over pizzas.
Place the pizzas in the oven and bake until puffed and golden brown, about 15 minutes. Garnish with fresh basil leaves.
Make variations by adding a slice of pepperoni between the cheese and tomato prior to baking.