Puff Pastry Pizza Recipes

Steps:

• Position an oven rack in the bottom position of the oven, put a baking stone or a baking sheet on it and preheat the oven to 375 degrees F. Line another baking sheet with parchment.
• Toss and squeeze together the mozzarella, salami, pepperoni, Parmesan, 4 tablespoons of the breadcrumbs, 1 of the eggs, banana peppers, oregano, 1/4 teaspoon salt and red pepper flakes in a medium bowl; set aside.
• Dust a work surface with flour, and unfold the puff pastry sheet onto it. Roll it out into a 9-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet.
• Sprinkle the remaining 1 tablespoon breadcrumbs lengthwise down the center of the pastry. Pile and pack the cheese mixture into a log on top of the breadcrumbs, leaving a 1-inch border on the 2 short ends and about a 3-inch border on the 2 long sides. Fold the 1-inch borders to overlap the filling. Use kitchen shears to snip inch-wide strips of dough along both long sides that stop 1/2 inch from the filling, like a kind of fringe.
• Brush the pastry all over with some of the remaining beaten egg. Starting at 1 short end, alternate folding the strips, on a slight diagonal, over the filling to make a design that looks vaguely like a braid. The filling should be mostly covered, but some will peek out from the spaces between the strips. Holding both ends of the roll, bend it into a U shape. Brush the top and sides with more egg. Sprinkle oregano, red pepper flakes and Parmesan all over the top.
• Put the baking sheet with the pizza roll on top of the preheated baking sheet, and bake until golden brown, 40 to 45 minutes.
• Meanwhile, heat the pizza sauce. Use a serrated knife to slice the roll into pieces. Serve the pizza sauce on the side for dunking.

Steps:

• THAW pastry sheet at room temperature 30 minutes.
• Preheat oven to 400°F.
• UNFOLD pastry on lightly floured surface.
• Roll into 15x10-inch rectangle.
• Cut in half lengthwise and place on 2 baking sheets.
• Prick thoroughly with fork.
• Sprinkle with garlic.
• Bake 10 minutes.
• Top with cheese, ham, pepper, pineapple and oregano.
• Bake 5 minutes or until cheese melts.
• Cut each pizza into 16 squares.
• Makes 32 appetizers.

Steps:

• Preheat oven to 200C/180C fan/gas 6. Unroll the pastry onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it, leaving a 1cm border around the edges. Arrange the ham evenly on top, then scatter the grated cheese over.
• Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.
• Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on 2 non-stick baking trays as you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.

Steps:

• Heat oven to 220C/200C fan/gas 7. Unroll the pastry onto a large baking sheet and prick all over with a fork. Spread over the pesto, leaving a border of roughly 1 inch around the edge. Layer on the salami, top with the torn mozzarella and some seasoning, then bake for 15-20 mins until the pastry is golden, risen and crisp.
• Drizzle with a little extra virgin olive oil, if you like, and scatter over some rocket.

Steps:

• THAW pastry sheet at room temperature 30 minutes.
• Preheat oven to 400°F.
• UNFOLD pastry on lightly floured surface.
• Roll into 15" x 10" rectangle.
• Cut in half lengthwise and place on 2 baking sheets.
• Prick thoroughly with fork.
• Sprinkle with garlic.
• Bake 10 minutes.
• TOP with cheese, olives, pepper and oregano.
• Bake 5 minutes or until cheese melts.