How to Prepare Delicious Puff Pastry Pizza

Puff Pastry Pizza. The puff pastry and sun dried tomatoes are the star and this pizza is a refreshing change from the standard pie. The 'puff' makes for a delicate crust and requires that you cut it into small pieces. I forgot to poke holes in the dough and it poofed up until it cooled.

Unfold the pastry sheet on a lightly floured surface. Unfold the pastry sheet on a lightly floured surface. Puff pastry pizza is incredibly easy to prepare and bake. You can have Puff Pastry Pizza using 24 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Puff Pastry Pizza

Prepare of Tomato Sauce:.
Prepare of Tomatoes Halved,.
It's of Canola / Grapeseed / Sunflower Oil, A Drizzle.
You need of Sea Salt,.
You need of Black Pepper,.
You need of Cherry Tomatoes Halved, About.
It's of Onion Finely Chopped,.
Prepare of Garlic Finely Minced,.
It's of Olive Oil, A Drizzle.
You need of Vegetables:.
You need of Leeks / Scallions Coarsely Sliced,.
It's of Chili / Bell Peppers Deseeded Coarsely Sliced,.
Prepare of Mushrooms (I am using Shiitake & Oyster),.
You need of Carrots Shredded, A Small Handful.
You need of Celery Finely Sliced (I am using Caixin Stalks), A Small Handful.
Prepare of Sea Salt,.
Prepare of Black Pepper,.
It's of Dried Mushroom Powder,.
You need of Pizza:.
You need of Store-bought Frozen Puff Pastry,.
Prepare of Mozzarella Low Moisture Freshly Shredded,.
Prepare of Feta Crumbled,.
You need of Herbs (I am using coriander) Coarsely Chopped, A Small Handful.
You need of Balsamic Glaze Preferably Alce Nero's, A Drizzle.

The crust has a lovely golden crunch that makes it irresistible. A puff pastry pizza base is light, flaky, and absolutely delicious. It matches nicely with most pizza toppings and is one of the easiest bases you will ever make. " Is puff pastry the same as pizza dough?" No. Cut the puff pastry sheet into squares or rectangles and carefully transfer onto the baking trays, leaving a small gap between each piece.

Puff Pastry Pizza instructions

Prepare tomato sauce. *If you have canned tomatoes, you can opt to skip the following process. 2 cans will be enough.* Preheat oven to 230 degree celsius or 450 fahrenheit. Coat tomatoes well with oil, salt and pepper..
Place the tomatoes in a baking dish or a casserole, cut side down. *Do not overlap.* Wack in the oven and bake for about 40 to 50 mins or until the tomatoes are charred. The liquid should also almost evaporated..
Carefully remove the charred skins. They should peel off easily. It is okay if there're some charred bits. Add in cherry tomatoes, onion and garlic, distributing evenly. Drizzle some olive oil over the top..
Return to the oven and bake for no more than 5 mins. Remove from the oven and give it a mix. Transfer into a blender. Pulse it a few times for a chunky sauce or blitz a smooth sauce. Set aside until ready to use..
Prepare the roasted vegetables. You can use an outdoor grill or even a griddle to roast your vegetables. I am using a normal skillet. Roast the leeks, chili and mushrooms until almost charred on both sides, without any oil..
Do not crowd the skillet or griddle. Do it in batches. Do not wash the skillet or griddle. Remove from heat and set aside to cool down slightly. Once cooled enough to handle, coarsely slice and dice the vegetables. Set aside..
In the same skillet over medium heat, add the tomato sauce and deglaze, picking up all the charred bits. By doing so, will add more flavors to the sauce. Add in the roasted vegetables, carrots and caixin stalks. *I did not roast the carrots and caixin stalks, cos I want some freshness in the sauce.*.
Stir to combine well. Season with salt, pepper and mushroom powder. Remove from heat and set aside until ready to use..
Prepare the pizza. Preheat oven as per puff pastry packaging instructions. Roll out puff pastries on a lightly floured surface to the size of your baking trays, with a thickness of 1/8 inch..
Transfer onto baking trays lined with parchment. Using a butter knife, create a 1/2 inch border along the edges of the puff pastries. Wack into the oven and bake until golden brown. Remove from the oven, using the back of a spatula, press down the center..
Spread the vegetable mixture over the top leaving that 1/2 inch border. Sprinkle in the cheeses. Return back into the oven and bake until the cheeses have melted..
Remove from oven, garnish with some coriander. Drizzle some balsamic glaze over the top. Slice and serve immediately. *To make your own balsamic glaze, simply heat 1 cup of high-quality balsamic vinegar to a simmer. Continue cooking until it has reduced to 1/4 cup or thick and coats the back of a spoon.*.

Next, layer your favourite toppings on top. Top evenly with the mozzarella cheese and pepperoni. Unroll the puff pastry and place the two pieces from the package side-by-side, overlapping slightly to form one large crust, to fit a large parchment lined baking sheet. Press the overlapping dough together so it the pieces stick to each other. Puff pastry circles are topped with a squash, onion and raisin mixture and baked to a golden brown.