Puff Pastry Pizza
Allergens 
Egg Free
Milk Free
Nut Free
Servings 3 2 adults & 1 child
Ingredients
- 1 premade puff pastry sheet
- 125 g passata or tomato puree
- 150 g cheddar cheese*
Plus your selected toppings below
Spinach & Mozzarella
- Spinach finely chopped
- Mozzarella sliced
- Cherry tomatoes quartered
Margherita
- Tomato sliced
- Basil leaves
Hawaii
- Ham
- Pineapple finely sliced
Mixed Vegetable
- Yellow pepper cut into fingers
- Tinned Sweetcorn Frozen can be used – see notes below
- Courgette sliced
- Cherry tomatoes quartered
Instructions
- Preheat the oven to 180c.
- Remove your pastry sheet from the fridge and leave on the side to warm slightly before unrolling. This will prevent it from cracking.1 premade puff pastry sheet
- Heat the passata in a saucepan over a medium heat. Bring to the boil and cook until the passata has reduced to its original volume.125 g passata or tomato puree
- Unroll your pastry sheet into a landscape position and cut the pastry in half, straight down the middle, this will give you two separate pizzas to work with.
- Score each pizza with knife to give a rectangular border, approx. 1cm from the edge. Press gently to make sure you do not cut all the way through.
- Place each puff pastry pizza base onto a baking tray with baking paper on. Using a tablespoon smear a thin layer of passata on your base, trying to keep your sauce inside the scored border. If you're using tomato puree instead squeeze this over the pizza base and spread evenly.
- Add your grated cheese on top of the sauce, followed by your toppings. Try not to add too many 'wet' toppings like tomatoes as this may cause your pizza to be soggy.150 g cheddar cheese*, Spinach, Mozzarella, Cherry tomatoes, Tomato, Basil leaves, Ham, Pineapple, Yellow pepper, Courgette, Cherry tomatoes, Tinned Sweetcorn
- Bake in the oven for 10-15 minutes. The pizza is ready when the pastry is puffed and golden and your cheese has melted.
Notes
Store any leftover pizza slices in the fridge for two days, or freeze for up to three months.
Leftover pizza can be eaten cold straight from the fridge (or after defrosting) but if reheating, pop back in the oven for 10 minutes until hot all the way through.
Please note; frozen sweetcorn is not ready to eat. If using frozen sweetcorn as a topping, cook sweetcorn according to instructions prior to using.
Products we used in this recipe 
Heart Plate
