Friday, 16 October 2015

EASY PIZZA TARTS


Pizza always goes down well in our house, but we've fallen out of preparing the dough itself. So the other day I decided to use puff pastry as a base. We've been using it for cooking quite a bit recently as the kids seem to enjoy it - and it's always fast and easy to use.

I used to do this years ago and forgot that sometimes it's worthwhile blind baking the pastry to prevent a soggy base. They all turned out pretty well - but one or two were a little soft - probably due to the amount of "wet" tomato sauce on top - but the children certainly didn't notice. Next time I'm also going to prick the pastry base with a fork to see if that helps.

INGREDIENTS


Pizza 1
Puff pastry, frozen base
Pesto
Bacon
Tomato
Mozzarella


Pizza 2
Puff pastry, frozen base
Pesto
Asparagus
Parmesan, shavings
Black pepper, grinned
Sea salt, grinded
Olive oil


Pizza 3
Puff pastry, frozen base
Tomato passata (or tinned tomatoes)
Salami, chopped
Mushrooms
Mozzarella


Pizza 4
Puff pastry, frozen base
Tomato passata (or tinned tomatoes)
Salami, whole slices
Mozzarella

1. Preheat oven to 180-degrees-C. Spray baking tray with olive oil and sprinkle with semolina or line with baking paper.
2. Place puff pastry on tray and pin prick all over. Add ingredients.
3. Cook for about 15-20 minutes, until golden.


Sides
Because not everyone likes rocket or olives we often put these in separate bowls and add according to taste.


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