I’m a real sucker when it comes to puff pastry. I mean who can resist a light, buttery, fluffy croissant, straight from the oven. Especially when it’s filled with beautiful ingredients, such as ham ‘n’ cheese, Belgian chocolate or marzipan.
We happened to have some puff pastry in the freezer and loads of stuff, that needed eating, in the fridge… and so the idea of the puff pizza was born. - If you’re incredibly health conscious, stop here and come back tomorrow for the healthy chicken and spring vegetable stew… but if you don’t care and the yum factor is all you seek, please read on.
You can throw anything onto your pizza. Below is what I did. ENJOY!
SERVES 4 (the two of us ate all four portions :-S Does that make us pigs?)
PREPARATION 10 mins
COOKS 15-20 mins
- 1 pack of rolled puff pastry (these come on baking paper and are ready to bake)
- 1/2 tin chopped tomatoes
- 1 garlic clove, finely chopped
- 4 pepper-dew peppers, chopped
- 1 tbsp chopped olives
- 1 ball of mozzarella, torn
- a handful of fresh basil
- a handful of fresh spinach
- 150g dried chorizo, sliced
- Preheat the oven to 200˚C. Fry your garlic on medium heat in a little olive oil for about 2 minutes (make sure you don’t burn it). Add the tomatoes, peppers and olives and cook until reduced by a quarter and all the watery bits have evaporated.
- Spread out your puff pastry on a large baking tray and set aside.
- Fry your chorizo for a few minutes until the outside starts to brown (no need to use oil as there is plenty in the meat). Don’t chuck the oil, you’ll be needing that.
- Spread your tomato mix all over the puff pastry base leaving an edge of about 2.5cm/1inch. Cover in all you ingredients, finishing with the mozzarella, basil and spinach.
- Bake for 15-20 minutes. Then drizzle with the remaining chorizo oil.
Now devour this sinful dish of deliciousness. It’s plenty for four but I guarantee that two of you can finish this easily. :)
I made these the other day and made soooo many … well way too many for two little people to eat without getting bored of them. So we had to be creative and this is what I got this morning. Absolutely delicious! The sweetness of the maple syrup and muffin work so well with the smokey saltiness of the bacon.
You can find the muffin recipe here.
Fry up some streaky smokey bacon in a little olive oil until crispy and brown. Cut your muffins in half, place the bacon on top and drizzle with maple syrup. This is all it takes for a lovely, slightly different breakfast.