Puff Pastry Pizza

Days you don’t want to make pizza dough, wait for the rise and rolling. Some puff pastry sheets works wonders. The light, flaky goodness of puff pastry with all the savoury, cheesy toppings you love. Imagine a buttery, golden crust topped with tangy tomato meat sauce, melty mozzarella, and humble toppings— mushrooms, bell peppers, or olives maybe. Each bite has textures and flavours, from the crisp crunch of the pastry to the gooey, stringy cheese and robust tomato sauce. Perfect for a quick weeknight dinner or as crowd-pleasing party appetizers, these Puff Pastry Pizzas are easy to customize and even easier to devour.

Puff Pastry Pizza

1 block of puff pastry or you may use a sheet of Puff pastry or the squares

150gms Cheddar Cheese shredded 

150 gms Mozzarella Cheese shredded

Toppings of your choice: sliced black olives, jalapenos, sliced mushrooms or capsicum

For the Pizza Sauce:

1 tbsp Olive oil

½ medium onion chopped

3 cloves of garlic

1 cup tomato puree ( I use Pomi)

½ cup of water

1 large chicken breast

1 tbsp ketchup

2 tsp hot sauce (optional)

½ cup spring onions chopped

¼ cup coriander leaves chopped 

1 tsp chilli powder

½  tsp oregano

¼ tsp coriander powder

¼ tsp cumin powder

¼ tsp pepper powder

Salt (to taste)

LET’S PREPARE:

To Make the Pizza sauce

Bring a saucepan to high heat, add some oil, and when it is hot add the onions and garlic and saute until soft and translucent. Add the tomato puree, and water and place the chicken breast into the pan. Add the sauces and dry seasonings. Cover and simmer until the chicken is cooked completely. This would take around 10 minutes to cook. Once the chicken is cooked take it out on the cutting board using tongs or a slotted spoon. Let it cool for a while. Then pull the chicken with two forks to shred the chicken. Add the shredded chicken back to the sauce and mix well. Adjust seasoning if required. Add the chopped herbs.

To make the pizza

Preheat oven to 190C.

Roll out the puff pastry block into a large rectangular sheet that is around 2 mm thick. (You may divide the block in half and roll it out for easier handling.)

Place the Puff pastry sheet on a large baking sheet and leaving a slight border, prick holes evenly in the centre of the sheet. This is done to prevent the puffing up of the puff pastry and so we get an even flat base on our pizza.

Top the pizza with a little bit of the pizza sauce, followed by both the cheeses and then very few extra toppings. You don’t want to add too many toppings as it can be too heavy. We are looking for light crisp pizza with no soggy bottom.

Bake at 190C for 15 – 20 mins until the sides are all puffy, and the cheeses have melted. Once out of the oven, let it cool for 2 minutes before slicing it into squares sprinkle some chopped herbs and serve.