Using ready rolled puff pastry instead of kneading dough and waiting for it to rise makes for an easy and almost instant pizza base. The herbed tomato and cheese topping is simple, but delicious.
Take the puff pastry out of the fridge and leave it for 10 minutes to come to room temperature.
320 g ready-rolled puff pastry
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).
4-5 tbsp tomato puree, 1 tsp dried oregano
Top with a slice of mozzarella, followed by slices of tomato.
125 ball soft mozzarella, 8 cherry tomatoes
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.
Notes
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.