Last night, I tried a delicious recipe for couscous with tomato and garlic, that I found over here. I used sun-dried tomatoes instead but the result was delicious. Anyway, I’d left my little jar of sun-dried tomatoes out on the counter overnight and even though it was raining today, I really felt like eating some so I decided to find a quick recipe to go. This recipe cost me all of 3€ because all that needed to be bought was a roll of puff pastry and some mozzarella, and that’s what I call a steal.
There are so many different things you could do with this recipe, like any pizza really. I think this one would also be good with some caramelised onions, capers or rocket (added after it’s cooked). Yum!
Puff pastry pizza
1 roll of puff pastry
4-5 generous tablespoons of pizza sauce
1 clove garlic
7-10 sun-dried tomatoes
150-200g buffalo mozzarella
Remove a tray or wire rack from your oven and preheat to 180 degrees (355). The tray is taken out to avoid you having to use oven mitts while you slide your pizza onto it later.
Unroll your puff pastry on the counter, keeping the baking paper underneath. Spread your sauce all over the base, leaving about 1cm at the edges free of sauce. The quantity of sauce used really depends on your personal taste, but keep in mind that puff pastry is much thinner than a standard pizza base, so a little sauce goes a long way.
Finely chop the garlic and sprinkle it over the base. If you want a more pronounced garlic taste, you could leave it in slices or simply add more. Cut the sun-dried tomatoes into slices about 1cm wide then spread them over the base. Chop the anchovies and scatter them as well. You could also leave the anchovies whole. Slice or crumble the mozzarella before putting it on the base.
Slide your pizza onto the wire rack you set aside earlier. Put it into the oven for 15-20 minutes, depending on your oven and the amount of toppings used. While it’s in the oven, it will most likely develop strange looking air bubbles, but they should go down when the pizza is removed from the oven.
Serve out of the oven on it’s own or with a light salad.