Ingredients

- 1 sheet of puff pastry (if frozen let it defrost for at least 30 min at room temperature)

- 100ml of tomato sauce

- half mozzarella

- oregano

- sasame seeds

- 1 egg

Tools: 2 cookie cutter (one smaller than the other one)

Preheat the oven at 180°C (350F). On a working surface place your puff pastry sheet. With the bigger cookie cutter start to cut the pastry. With the smaller cookie cutter make the holes in some of them. Remember for each pizzetta you need 1 base and 2 borders.

Bet the egg in a bowl with a fork. Using either your fingers or a brush, wet the base of your pizzetta.

Making sure that the edges match, place the second layer of puff pastry on top. Brush with egg mixure one more time. Place the third layer of puff pastry on top.

Brush with egg mixture so the borders will brown in the oven. Carefully with a teaspoon place 2 teaspoons of tomato sauce for each pizzetta. Cut in small cubes the mozzarella (about 1x1x1cm). Add in the center 2 pieces of mozzarella.

Sprinkle oregano on top. With all the inside parts you saved you can make "salatini". Brush one layer of puff pastry with egg mixture.

Sprinkle sesame seeds on top and cover with a second laer of puff pastry lightly pressing so the 2 layers will attached to each other.. Brush with egg mixture.

Cook for 20 min at 180°C (350F) until golden. Serve warm.