This is honestly one of my favourite meals to make. It takes no time, as long as you remember to defrost your puff pastry! This is such a good combination of pie (the puff pastry) and pizza (the toppings) that it makes me drool just writing about it.
If you can…save some for the day after…it is the BEST lunch ever…. true story.
500g block of Puff Pastry – don’t make pastry…life is too short.
3 tbsps of Tomato Puree mixed with 3 tbsps of tinned tomatoes.
A whole heap of cheese (my favourite measurement of cheese)
A choice of toppings (we use salami, olives, chillies, capers and mushrooms)
Firstly roll out your pastry so it will almost cover your baking tray. You don’t need to grease it or anything, as long as it isn’t one you have been using out in the garden… but you will need to preheat your oven to 220°C (200°C for fan ovens).
Spread your tomato mixture across the rolled out pastry using the back of a spoon, leaving a 1 cm gap round the edge.
Pop in the oven for 10 minutes
Now chop and prep your favourite toppings and grate a whole heap of cheese. I can’t honestly give you a measurement for the cheese as we would quite happily use over 200g….we have a slight cheese problem.
Pull the Pizza Pie out of the oven, pop on your toppings and then your cheese and then whack it back in the oven for a further 10 minutes….then job is a good’un.
Excuse me whilst I wipe up the drool on my keyboard….