Fancy pizza but no time to make dough? This easy puff pastry pizza recipe is just what you need. Simple to make and quick to cook it’s a hit with the whole family.
We love puff pastry pizza – it’s such a quick and easy way to prepare lunch or tea for hungry kids. And us adults like it too. I’ve kept this recipe really simple – just tomato sauce, cheese and oregano. But there’s so much more you could do with it.
We often add a few dollops of pesto to ours or you can add any chopped vegetables that you enjoy eating on pizza. I like to add pine nuts to mine when I have them. Freshly torn basil works well. And if you want to make this more of a hidden vegetable recipe you can top it with sneaky veg sauce or hidden vegetable sauce.
I’ve included a recipe below for how to make your own homemade tomato sauce. However, as I mention above any tomato based sauce will work well here and you can use shop bought tomato sauce or passata to make this even quicker.
This recipe also freezes well. Let it cool completely then cut it into portions (I usually do eight) and pop in the freezer for last minute lunches or to put in a lunchbox.
What’s your favourite topping to put on your puff pastry pizza? Let me know in the comments below.
Here’s the recipe:
Easy puff pastry pizza tart
Fancy pizza but no time to make dough? This easy puff pastry pizza recipe is what you need. Simple to make and quick to cook it's a hit with the whole family.
Ingredients
- 1 375g sheet of ready rolled puff pastry
- 50 g grated cheddar cheese or shredded mozzarella
- 1 tsp dried oregano
For the tomato sauce
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic crushed
- 1 400g tin chopped tomatoes
- 1 tbsp tomato purée
- dash balsamic vinegar
- 1/2 lemon juiced
- 1 tsp dried oregano
Instructions
For the tomato sauce
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Heat the olive oil over a medium heat in a small saucepan. Add the onion, stir and reduce the heat to low. Cover and sweat for 8-10 minutes, stirring occasionally, until completely soft.
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Remove the lid, add the garlic and cook for a further minute. Add the chopped tomatoes, tomato purée, balsamic vinegar, lemon juice and dried oregano.
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Bring to the boil and then reduce the heat to low and allow to simmer for anything up to one hour until the sauce has thickened. Don't worry if you don't have an hour - a few minutes will be fine.
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If desired you can blend the sauce at this stage.
To make the puff pastry pizza
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Preheat the oven to 180°C(fan)/200°C/gas mark 6.
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Unroll the puff pastry and place on a baking tray. Spread with the tomato sauce (you won't need all of it so you can keep the rest for pasta or freeze for a future date).
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Sprinkle over the grated or shredded cheese and finally the oregano.
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Bake in the oven for 12-15 minutes until golden brown and bubbling.
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Allow to cool on a wire rack and then cut into eight slices. Freezes well.
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I have added this post to Cook Blog Shared hosted this week by Monika at Everyday Healthy Recipes and Recipe of the Week by A Mummy Too.
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