Recipe: Caprese Pizza Puffs

the appetizer:

Plan your next celebration with Party Snacks! by A.J. Rathbun, including 50 recipes like Caprese Pizza Puffs; Salmon-Dill Toasts; and Savory Cannoli.

Cookbook

Caprese Pizza Puffs

Makes 16 puffs

Wait, wait, I understand at first glance that a pizza bite made with a biscuit crust may sound a tad odd—unmatched, even. However, with a little olive oil glaze those biscuits turn into a pleasant puffy complement to a little tomato sauce and sliced fresh mozzarella. It might take slightly more than a flash to make these (you still have to bake the biscuits), but not so much more time that it'll cause hair-pulling.

1 can refrigerated biscuits (8 biscuits)
1/4 cup olive oil
1 cup good-quality marinara sauce
16 fresh basil leaves
3 balls (about 8 ounces) fresh mozzarella cheese, sliced into 16 pieces
1 teaspoon red pepper flakes (optional)

1. Preheat the oven to the temperature on the package. Brush each biscuit on the top and bottom with olive oil. Place on a baking sheet and bake according to package directions.

2. While the biscuits are baking, heat the sauce in a small saucepan on the stove, or in the microwave.

3. Remove the biscuits from the oven when done. If the oven is below 400°F, raise the temperature to 400°F. Cut the biscuits in half crosswise to make two rounds. Place each half cut side up on the. baking sheet. Top each with a brushing of olive oil, 1 tablespoon sauce, a basil leaf, and a mozzarella slice. Place back in the oven for 5 minutes.

4. Arrange the pizza puffs attractively on a large platter. If using them, sprinkle the red pepper flakes over the pizza puffs, making sure that each has at least a couple of flakes. Serve while still hot.

A Drink Pairing: Stay with the Italian focus and serve these with Italian Martinis. For each, fill a cocktail shaker halfway with ice cubes and add 2 ounces gin, 1 ounce amaretto, and 1/2 ounce sweet vermouth. Shake well, strain into a cocktail glass, and garnish with a cherry.