I had some puff pastry left over from the weekend, thus, I kept it back to make lunch one day.
Puffed Pastry Pizzas are delightful. They have a nice light texture, you can add whatever toppings you feel like, and most of all, they’re so incredibly easy to make with really impressive results.
These would be the perfect treat when having friends round for lunch, or your kids have a few friends round - they can be eaten any day or night of the week and you can make a variety of the pizzas, each with different toppings, then just slice them up and enjoy! Too easy.
With my leftover cut-offs of puff pastry, I knew I wanted to make a pizza, thus, I had a look in my fridge and cupboard to see what I could grab to use as toppings and came up with the below.
Egg (for egg wash)
1/4 tablespoon of paprika
Pinch of salt and pepper
First I rolled out the cut-offs of the puff pastry to the required thickness and then egged washed the base. I then sliced up the mushrooms thinly and chucked them in a frying pan (med-high heat) with some melted coconut oil. Adding the paprika, salt and pepper and cooked for approx. 5 minutes. Then just remove them from the heat and set them aside.
Place the base onto baking paper. I then sprinkled the cheddar cheese on the base, leaving about an inch gap from the edge. I placed the mushrooms over the cheese and then added small bits of kale and cherry tomatoes.
Cook in a preheated oven for 15 minutes on 215c.
Leave to rest for about 5 or 10 minutes (depending on how long you can hold back and wait)
I gave me puff pastry pizza some parmesan dusting over the top and then it was ready.
Yum Yum Yum.