Puff Pastry Margherita Pizza
This delicious puff pastry pizza recipe is here to satisfy your pizza cravings. Done in 30 minutes flat and no waiting for the dough to rise!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 375g/13oz pre-made puff pastry
- 250g/1cup canned crushed tomatoes or tomato passata
- 1 tbsp olive oil
- 1 tsp dried oregano
- 2 tsbp chopped fresh basil
- 1/2 tsp salt
- 250g/1cup grated mozzarella cheese
- 5-7 spiced salami or pepperoni slices (optional)
- Flour (for dusting)
Instructions
- 1
Preheat the oven to 400F/200C
- 2
Stir in 1 tbsp. of olive oil in your crushed tomatoes, sprinkle in some dried oregano and chopped fresh basil leaves with a pinch of salt.
- 3
Divide your puff pastry and roll out each ball on a floured surface 1/4" thick, prick them with a fork all over, then transfer them a parchment paper lined baking sheets. (If using pre-rolled puff pastry sheets, feel free to keep them whatever shape they came in but they might need to be rolled out thinner.)
- 4
Then spread the pizza sauce on your pizza base, scatter mozzarella cheese all over, then fill the gaps with fresh basil leaves. If using salami or pepperoni, place the slices on top of mozzarella.
- 5
Bake in the preheated oven for 15 minutes until the cheese is golden and bubbly. You can bake both pizzas at the same time if your oven is large enough or one after another.