Tuesday, 15 November 2011

puff pastry pizza



... there i go again with my food alliteration...

... it's all about fast food with me at the moment.  I'm very time poor but still keen on eating some decent grub... and it's so frustrating as I have a heap of fabulous new cookbooks to read and cook from but its all stressing me out a little as I read post upon post about how wonderful Dan Lepard is... well, quite frankly he'll just have to wait... I need to dedicate some proper time to Mr Lepard and his wonderful ways with pastry... roll on those long Christmas evenings in front of the fire eh?

... so for now, it's shop-bought and to hell with it!.. and the great thing about pizza is that you pretty much can throw anything at it that you like and it'll taste great with all that pastry beneath it... oh and if you're anything like me who loves their puff pastry just slightly undercooked and gooey in places, this is the dish for you!

Puff Pastry Pizza with Roasted Tomatoes, Peas and Basil
the other thing I love about this pizza is how it brings the Summer back into my kitchen... much need at this time of the year...no?

1 sheet of puff pastry
2 medium tomatoes - finely sliced
1 packet of fresh buffalo mozzarella
a handful of frozen garden peas
a few torn basil leave

- in an oven proof dish, lay your tomatoes out, sprinkle with olive oil and balsamic vinegar and roast for 30 minutes in a low oven. (do this in advance if you want to bung the pizza together quickly)

- the pastry sheets I use usually come large enough and thick enough to roll flatter and divide into tow, so you can make 2 pizzas, so do that.

- score an edge around the pizza and then place all your ingredients within this edge, tomatoes first, then the cheese, then the peas

- brush the un covered edge in a little olive oil and then bake in the oven for 20 minutes until the pastry has risen and is golden and the cheese is bubbling

eat and of course, enjoy!

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