By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
Quick and easy, these pastry pizzas are a perfect Friday night treat – you can have all your favourite pizza toppings, but on a crisp, flaky pastry base. Sally has suggested some classic toppings here, such as Parma ham and rocket, but you can experiment with your own ingredients.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
First, prepare the tomato sauce. To do this, heat the passata in a saucepan over a medium heat. Bring the boil and cook until the passata has reduced to half its original volume. Add salt and pepper to taste
3
Next, make the pizza bases by cutting the sheets of puff pastry in half. You should be left with four large rectangles
4
Using a sharp knife, mark out a rectangular border on each pizza base approximately 1cm from the edge. Press very gently with the blade so that you score the surface of the puff pastry without cutting all the way through
5
Place the puff pastry pizza bases on baking sheets, then smear each one with 2 tablespoons of tomato sauce. When you do this, try to keep the sauce inside the scored border
6
Scatter some grated mozzarella over all four pizzas. Put one of the bases to one side, then add extra toppings to the other three
7
To make the margherita pizza, take one puff pastry base and place the slices of tomato on the top of the tomato sauce and mozzarella
8
To make the mixed vegetable pizza, add all the ingredients for this topping to another pizza base, making sure that the slices of pepper, mushroom, courgette and tomato are evenly distributed
9
To make the cured meat pizza, lay the slices of chorizo and salami on top of the third puff pastry base and scatter over the olives
10
Bake all four pizzas, including the base with only tomato sauce and grated mozzarella, in the oven for 30-35 minutes until the puff pastry is crispy and golden
11
To make the Parma ham and rocket pizza, arrange the Parma ham slices and rocket leaves on top of the plain base and sprinkle with the Parmesan shavings
12
Finish the margherita pizza by dotting it all over with fresh basil leaves
13
Add a drizzle of olive oil to all four puff pastry pizzas. They are now ready to serve
After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Puff pastry pizzas
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Puff pastry pizzas