Quick Puff Pizza Recipe
This is a fantastic way to use up any leftovers in the fridge without resorting to a traditional leftover casserole or soup! Literally anything you can think of (that is edible and tasty) can be put onto some spare puff pastry and baked. I used pepperoni and a mix of cheeses for my own, and it worked very well. I also think some spinach and ricotta would be a tasty variation, or even just mixed vege. Whatever you need used up can be a pizza topping (well nearly anything) so just experiment!
You can follow a similar method using leftover tortilla wraps for tasty, extra thin pizzas- just bake a little less, or grill instead.
Either way, you can have a tasty pizza snack in no time!
Cook Time
Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Yields: 6 Large Slices
Ingredients
- Puff Pastry
- Mixed Herbs
- Tomato Puree
- Cheese
- Garlic Powder
- Any Other Toppings
Method
- Preheat the oven to 180C/160C Fan/Gas 4. Remove the puff pastry from the packet and allow to sit at room temperature for a few minutes- check the packet for instructions.
- Sprinkle a small amount of flour onto the pastry, then flip over so the flour side is facing down. Prepare on the baking tray as moving once filled proves to be quite difficult!
- Squirt a generous amount of Tomato Puree onto the pastry, smoothing with the back side of a spoon. Be careful not to squash the pastry at this stage.
- Then sprinkle with mixed herbs and garlic powder. A small covering of herbs, and a minuscule sprinkle of garlic will suffice!
- Add any additional toppings- anything you have to finish up will do! cooked chicken, pepperoni, vege- get creative!
- Top with cheese. Again, use up leftovers- dig out the small cubes wrapped in cling film before opening a new block.
- Bake for approx. 15-20 minutes, until golden, well risen and the cheese bubbling. Due to the weight of the toppings, it will sink slightly once removed from the oven, but ensure the pastry is cooked through.
- Slice and serve! A pizza cutter works just as well with pastry!
© 2014 Lynsey Hart
