Quick and easy to make with ready-to-roll puff pastry, these mini pizzas are perfect served warm from the oven for a light lunch. Great for the kids to get involved with too.
VEGETABLE PIZZA PUFF
INGREDIENTS
- 250g block chilled puff pastry
- Beaten egg for glazing
- 1 tbsp tomato purée
- ½ red pepper, cored deseeded and chopped
- ½ orange pepper, cored, deseeded and chopped
- ½ small red onion, thinly sliced
- 20g drained sundried tomatoes in oil, chopped
- 8 pitted olives, roughly chopped
- 8 pitted olives, roughly chopped
- 40g mushrooms, chopped
- 4 tsp fresh chopped basil leaves, plus extra tiny leaves to garnish
- 85g Cheddar cheese, grated
METHOD
- Preheat the oven to 200˚C/Gas Mark 6.
- Roll out the pastry to 5mm thickness then trim to a 30cm square. Cut into four smaller squares each 15cm.
- Score lightly around the edge of each pastry square with a small sharp knife, leaving a 1cm border. Brush lightly with beaten egg and fold the pastry edge over to the marked line, crimping as you go to form a ‘crust’.
- Lift the pastry squares on to a lightly oiled or non-stick paper lined baking tray, leaving a little space between each square. Prick the base of each with a fork then spread lightly with the tomato purée.
- Scatter over two thirds of the peppers, onion, sundried tomatoes, olives, mushrooms and basil. Sprinkle over all the cheese then add the remaining vegetables and chopped basil.
- Bake for 20 minutes until the pastry is golden and risen, the base is cooked through and the cheese is bubbling.
- Serve warm sprinkled with tiny basil leaves.