Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a small bowl, season the passata with a pinch of kosher salt and freshly cracked black pepper.

On a lightly floured work surface, gently roll the puff pastry into a larger rectangle, about 10 x 14 inches (or just until it's about ⅛-inch thick).

Using a 2½-inch round cookie cutter, cut out approximately 20 circles of puff pastry. Arrange them on the prepared baking sheet, leaving about 1 inch between each one.

Using a fork, dock only the center of each pastry round several times, leaving about a ¼-inch border around the outside.

Spoon about 1 teaspoon of the seasoned passata into the center of each round, spreading it slightly while keeping the border exposed.

Place one small cube of mozzarella in the center of each pizzetta and top with a small basil leaf.

Lightly drizzle each pizzetta with extra virgin olive oil.

(Optional but Recommended) Refrigerate the assembled pizzette for 10–15 minutes before baking.

Bake for 18–22 minutes, or until the puff pastry is deeply golden and crisp and the cheese is melted with light golden spots.