320gready-rolled puff pastryI used all butter puff pastry
4-5tbsptomato pureeI used organic
125ball soft mozzarella - slicedI used two balls
8cherry tomatoes - sliced
1tspdried oreganoI used thyme sprigs
Take the puff pastry out of the fridge and leave it for 10 minutes to come to room temperature.
Turn the oven on to 200℃ (180℃ fan, 400℉, Gas 6).
Carefully unroll the pastry. Use a small bowl to cut circles out of the pastry. I used a 9.5 cm cutter and re-rolled until I'd used it all (made 12 circles). Place circles onto two floured baking trays, leaving a bit of space between each one.
Top each circle with a dollop of tomato puree. Spread it with the back of a teaspoon leaving a small border around the edge (at this point I laid a small sprig of thyme over the puree).
Top with a slice of mozzarella, followed by slices of tomato.
Sprinkle each pizza with a little oregano (unless you've already added thyme sprigs).
Bake for 15 mins until the pastry is golden and the cheese has melted.
Serve with salad.
Recipe from the book 'Living on the Veg: a kids' guide to life without meat.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.