Puff pastry pizza sounds catchy right? That’s why I’ve used it. But I feel this is more of an open baked cheese tart.
I’m not much of baker (cue joke about being a master baker), but this is one recipe I really love.
I use pre-rolled puff pastry as it’s incredibly convenient and to be honest I have no idea why you would want to faff about making your own when there is such good quality ones you can buy for a couple of quid.
I’ve noted my recipe for my puff pastry pizza, sorry, I mean my open baked cheese tart which is really easy to follow, looks impressive and importantly tastes great.
You can pretty much go as off-piste as you want with this one. The only word of advice is whatever toppings / fillings you decide on, try not to overcrowd the pastry, otherwise it’ll go soggy rather than crisp and beautiful.
And obviously, everything tastes better with a few chilli flakes so go fill your boots!
Puff Pastry Pizza - Easy Open Baked Cheese Tart
Wonderfully easy puff pastry pizza, perfect for lunch!
- You need - 10x15inch baking tray and pre-heated oven 180c FAN
- 320g pre-rolled puff pastry
- Plain flour for dusting
- 200g baby plum tomatoes halved
- Small handful basil leaves
- 200g cream cheese
- Generous pinch dried oregano
- 1 tbsp olive oil
- 2 bags mozzarella
- 1/2 courgette, 1/2 aubergine, 1 red bell pepper
- 2 tbsp pine nuts
- 1/2 tbsp honey
- Step 1 Dice the aubergine, pepper, courgette, drizzle with olive oil, oregano and seasoning and place on baking tray.
- Step 2 Line the baking tray with greaseproof paper or if non-stick just a quick dusting of flour and then lay over the puff pastry (you may have to roll it a little if it’s too small), score around the edge of the puff pastry about 1 inch from the edge.
- Step 3 Put the puff pastry and vegetables in the oven at the same time and bake in the oven for 10 minutes then remove both.
- Step 4 Vegetables – drizzle little honey over the vegetables and add the pine nuts, the tomatoes and half the mozzarella.
- Step 5 Let the puff pastry cool a little then pat down the centre of the puff pastry leaving the edge ‘puffed’.
- Step 6 Pour all the vegetables into the centre of the puff pastry and spread out, then dot about half a dozen tablespoons of creamcheese, followed by the remaining mozarrella.
- Step 7 Drizzle a little olive oil over the top and then bake for a further 10 minutes in the oven. Let it cool and garnish with basil leaves, a few turns of black pepper.