These light but filling individual pizzas make a good Sunday brunch or T.V. supper meal as well as picnic fare. They are a pleasant change from sandwiches for packed office lunch-boxes too.
1 hour including chilling
then 15 minutes
Makes 8 pizzalinis
225 g /8 oz weight frozen puff pastry, thawed
225 g /8 oz Mozzarella cheese
20 ml /4 tsp dried sliced onions,
soaked as directed on the package
2 medium-sized tomatoes
8 anchovy fillets, drained
pinch of dried basil or marjoram
4 black olives
a few drops of olive oil
 Cut the pastry in half. On a lightly floured surface, roll out each half into a 20 cm /8 in square. Cut each square into four 10 cm /4 in squares. Chill in the refrigerator for 15 minutes.
 Lay the pastry squares on a lightly greased and floured baking sheet. Turn up the edges of each about 10 mm /1/2 in all round, pinching the corners to help make the rims stand upright like a container.
Prick the centre of each square all over with a fork.
 Cut the cheese into 6 cm /21/2 in squares and place a slice of cheese in the centre of each pastry square. Press it down gently and lightly.
 Drain the sliced onions and scatter them on the cheese. Cut tomatoes into 8 thin slices and place one in the centre of each cheese square.
 Cut the anchovy fillets in half lengthways. Place 2 half fillets, in the form of a cross, on each square. Sprinkle with the dried basil or marioram.
 Chill the pizzalinis for 15 minutes; while these are chilling, heat the oven to 200C / 400F /gas 6.
 Halve and stone the olives. Place half an olive in the centre of each pizzalini and sprinkle with oil. Bake for 12-15 minutes or until the pastry is puffed and browned, and the cheese has melted. Serve immediately, straight from the oven, or cool on a wire rack and serve cold.