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.
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
Next, make the pizza bases by cutting the sheets of puff pastry in half. You should be left with four large rectangles
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
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
Scatter some grated mozzarella over all four pizzas. Put one of the bases to one side, then add extra toppings to the other three
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
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
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
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
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
Finish the margherita pizza by dotting it all over with fresh basil leaves
Add a drizzle of olive oil to all four puff pastry pizzas. They are now ready to serve
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