Puff pastry pizza
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Ingredients
400g of store-bought puff pastry, defrosted and rolled-out to the shape and size of a sheet pan
For the sauce:
good quality tomato sauce,
pesto or crushed garlic
small handful of cherry tomatoes
2 slices of chorizo
½ red onion, sliced thinly
100g Gruyère
100g Parmesan, grated
black pepper
Method
Pre-heat the oven to 180°C.
Roll out the puff pastry on parchment paper, with a little flour. You want to have a large rectangle, around half the size of an average oven shelf (15x10).
With a sharp knife, cut a thin border around the pastry rectangle and prick the middle with a fork in a few places. Transfer to an oven tray.
Spread whatever sauce you are using liberally on the base, leaving the border clean. Scatter over the cheese and then the chorizo, cherry tomatoes, and red onion. Crack a good bit of black pepper over and place in the hot oven.
Place in the oven for roughly 25-35 minutes, until the rim has puffed-up and browned. Serve with some more torn basil/parsley leaves scattered on top, or else a little dressed rocket.
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