Puff Pastry Pizza Easy Open Baked Cheese Tart Recipes

PUFF PIZZA TART

Steps:

• Heat oven to 220C/200C fan/gas 7. Unroll the pastry onto a large baking sheet and prick all over with a fork. Spread over the pesto, leaving a border of roughly 1 inch around the edge. Layer on the salami, top with the torn mozzarella and some seasoning, then bake for 15-20 mins until the pastry is golden, risen and crisp.
• Drizzle with a little extra virgin olive oil, if you like, and scatter over some rocket.

PUFF PASTRY PIZZA

Steps:

• Unroll the roll of puff pastry dough and use a pizza cutter to cut out 12 square pieces.
• Spread pizza sauce on each piece.
• For the classic cheese version, toss Mexican cheese blend on top of the sauce.
• For the sweet and spicy version, toss some pineapple chunks, red chilli flakes and mozzarella cheese on top of the sauce.
• For the vegetable version, toss some green peppers, onions, olives and mozzarella cheese on top of the pizza sauce.
• For the pepperoni version, toss some mini pepperoni slices and mozzarella cheese on top of the pizza sauce.
• Place the pizza tarts on a baking tray, lined with parchment paper or sprayed with oil.
• Bake at 400 degrees for about 10 minutes or until the edges are golden brown.

PUFF PASTRY PIZZAS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unroll the pastry, cut into six squares and arrange over two baking trays lined with baking parchment. Use a cutlery knife to score a 1cm border around the edge of each pastry square. Bake for 15 mins, until puffed up but not cooked through.
• While the pastry cooks, make the sauce and prepare your toppings. Mix the tomato purée, tomato ketchup, oregano and 1 tbsp water. Grate the cheese and chop any veg or herbs you want to put on top into small pieces. Set aside.
• Remove the pastry from the oven and squash down the middles with the back of a spoon. Divide the sauce between the pastry squares and spread it out to the puffed-up edges. Sprinkle with the cheese, then add your toppings. Bake for another 5-8 mins and serve.

PUFF PASTRY PIZZA RECIPE

Steps:

• Preheat an oven to 220°C (430°F).
• Defrost one piece of puff pastry.
• Cut the piece of pastry in half.
• Place the pastry onto an oven tray lined with baking paper. Leave a 4cm (1.5 in) gap between the pieces of pastry.
• Now spread the tomato paste on the pastry, leaving a 1 cm (0.4 in) gap at each of the edges.
• On one pizza, add in the following order: ham, tomato, and lastly, half a cup of the cheese.
• For the other pizza, add salami, caramelized onion, and the remaining of the cheese.
• Place in the oven and cook for 15-20 minutes or until crisp.
• Serve & Enjoy.

PUFF PASTRY PIZZA

Steps:

• For the crust: Slice the 2 pastry sheets in half down the middle. Place the halves on 2 baking sheets lined with parchment or baking mats.
• Preheat the oven to 415 degrees F, then start on the pizza toppings.
• For the toppings: In a large skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 minutes. Pour in the wine and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Remove from the heat and set aside.
• To build the pizzas: brush a thin layer of olive oil in the center of each puff pastry half, leaving a 1/2-inch border. On each piece of pastry, sprinkle on 1/4 cup of the mozzarella, again so that it covers all but a 1/2-inch border around the pastry. Sprinkle the cooked mushrooms on one piece of pastry. On the second, sprinkle on the halved tomatoes and black olives. On the third, lay the pepperoni slices and sliced pepperoncini. Press the toppings lightly into the cheese. Leave the fourth piece of pastry plain (just cheese).
• Bake for 15 minutes; the pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine.
• Remove from the oven and sprinkle the goat cheese crumbles and half the basil over the mushroom pizza. Sprinkle the remaining basil over the tomato pizza. Top the pepperoni pizza with the fresh oregano. Top the plain pizza with the prosciutto, arugula and Parmesan shards
• Slice each into smaller pieces and serve!

PUFF PASTRY PIZZA - EASY OPEN BAKED CHEESE TART

Steps:

• 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.