Puff Pastry Pizza
A quick, easy and extremely rustic take on homemade pizza.
2 Ready Rolled Puff Pastry Sheets
3 Cloves of Garlic
1 Tsp of Oregano
500ml of Passata
4 Handfuls of Grated Mozzarella
2 Handfuls of Rocket
Preheat the oven to 180°C.
Start by making your sauce. Add a splash of olive oil to a pan on a medium heat. Slice your garlic and add it to the pan with the oregano. Sauté for a couple minutes until the garlic turns golden and pour in your passata. Season with a generous pinch of salt and pepper, lower the heat and simmer for 10 minutes.
Meanwhile, cut the aubergine into ½ cm-long slices. Roll each puff pastry sheet onto a baking tray. Using a sharp knife, score a rectangular border on the pizza base approximately 1cm from the edge. Press gently so you don’t cut all the way through.
Spread each pizza base with tomato sauce, a tbsp at a time until fully covered. When you do this, try to keep the sauce inside the scored border. Sprinkle each pizza with 2 handfuls of mozzarella, layer with sliced aubergine and drizzle with olive oil. Place in the oven for 30-35 minutes until the pastry is crispy and golden.
Finish the pizzas with a handful of rocket and another drizzle of olive oil.