There are times you crave a pizza but not kneading it, so you can get it with a nice fuss-less change of pace with store-bought puff pastry a kind of a pizza tart. We topped this one with Italian cheese and salami.
Serves 3-4, Preparation 10 mins, Cooking 20 mins
- 1 sheet of store-bought puff pastry
- Gorgonzola cheese, to taste
- 1 fresh Mozzarella
- Grated Parmigiano cheese, a handful
- Cherry tomatoes, as many as you like
- Dried Oregano, a sprinkling
- A pinch of fine salt
- Olive oil, a tablespoon
- Salame Milano, a few slices
Preheat the oven to 180 C / 350 F / Gas 4.
Drain the fresh mozzarella, pat it dry with kitchen paper, then slice it.
Roll out the sheet of puff pastry, prick it with a fork and place it on a pizza tray with its baking paper.
Add sliced mozzarella, gorgonzola cheese, a sprinkling of grated Parmigiano cheese, the whole or halved cherry tomatoes, a drizzle of olive oil and a pinch of salt and dried oregano.
Bake for about 20 minutes until the crust is golden brown.
Take out of the oven and place slices of Salame Milano on top, as they will cook with the heat of the puff pastry pizza.
Allow to cool down a few minutes then serve.