Puff Pizza Tart Recipes

PUFF PASTRY PIZZA

Steps:

• Unroll the roll of puff pastry dough and use a pizza cutter to cut out 12 square pieces.
• Spread pizza sauce on each piece.
• For the classic cheese version, toss Mexican cheese blend on top of the sauce.
• For the sweet and spicy version, toss some pineapple chunks, red chilli flakes and mozzarella cheese on top of the sauce.
• For the vegetable version, toss some green peppers, onions, olives and mozzarella cheese on top of the pizza sauce.
• For the pepperoni version, toss some mini pepperoni slices and mozzarella cheese on top of the pizza sauce.
• Place the pizza tarts on a baking tray, lined with parchment paper or sprayed with oil.
• Bake at 400 degrees for about 10 minutes or until the edges are golden brown.

CHEF JOHN'S TOMATO TART

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
• Freeze dough until firm, about 10 minutes.
• Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
• Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
• Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
• Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.

PUFF PASTRY PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place both sheets of puff pastry on a large baking sheet, and pinch together in the center to make one large sheet. Bake for 15 minutes.
• Meanwhile, heat oil over medium heat in a small skillet. Cook green onion, onion, garlic, tomatoes, and rosemary in oil until the onions are soft, about 5 minutes.
• Remove puff pastry from oven, and top with mozzarella and Gorgonzola cheeses and onion and garlic mixture. Return to the oven, and bake until cheese is melted, about 10 minutes. Cut into 2 inch squares to serve.

PUFF PASTRY PIZZA

Steps:

• For the crust: Slice the 2 pastry sheets in half down the middle. Place the halves on 2 baking sheets lined with parchment or baking mats.
• Preheat the oven to 415 degrees F, then start on the pizza toppings.
• For the toppings: In a large skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 minutes. Pour in the wine and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Remove from the heat and set aside.
• To build the pizzas: brush a thin layer of olive oil in the center of each puff pastry half, leaving a 1/2-inch border. On each piece of pastry, sprinkle on 1/4 cup of the mozzarella, again so that it covers all but a 1/2-inch border around the pastry. Sprinkle the cooked mushrooms on one piece of pastry. On the second, sprinkle on the halved tomatoes and black olives. On the third, lay the pepperoni slices and sliced pepperoncini. Press the toppings lightly into the cheese. Leave the fourth piece of pastry plain (just cheese).
• Bake for 15 minutes; the pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine.
• Remove from the oven and sprinkle the goat cheese crumbles and half the basil over the mushroom pizza. Sprinkle the remaining basil over the tomato pizza. Top the pepperoni pizza with the fresh oregano. Top the plain pizza with the prosciutto, arugula and Parmesan shards
• Slice each into smaller pieces and serve!

PUFF PIZZA TART

Steps:

• Heat oven to 220C/200C fan/gas 7. Unroll the pastry onto a large baking sheet and prick all over with a fork. Spread over the pesto, leaving a border of roughly 1 inch around the edge. Layer on the salami, top with the torn mozzarella and some seasoning, then bake for 15-20 mins until the pastry is golden, risen and crisp.
• Drizzle with a little extra virgin olive oil, if you like, and scatter over some rocket.

PUFFED PASTRY PIZZA

Steps:

• Thaw the puffed pastry on the counter for 45 minutes or in the fridge for several hours.When thawed, carefully open the sheet, then slice it in half down the middle. Place both halves on a baking sheet lined with parchment or a baking mat. Preheat oven to 415 degrees, then start on the pizza toppings.In a large skillet over medium-high heat, saute mushrooms and garlic in the butter for 2 minutes, then pour in the wine and season with salt and pepper. Allow to continue cooking for 5-7 minutes, until mushrooms are cooked down and liquid is mostly gone. Remove from heat and set aside.To build the pizzas: Brush a thin layer of olive oil in the center part of each half of puffed pastry.On each half, sprinkle on half the cheese so that it covers all but a 1/2 inch border all around the pastry.On one half, sprinkle on the cooked mushrooms. On the other half, sprinkle on the halved tomatoes. Press both mushrooms and tomatoes lightly into the cheese.Place the pan in the oven and bake for 15 minutes pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine. Remove from the oven and sprinkle the goat cheese crumbles on both halves. Allow the pizzas to sit for 10 minutes. If there are any big air bubbles/puffs, just give them a little smush or wait and they'll calm down.Sprinkle on basil, slice into pieces, and serve!

PUFF PASTRY PIZZA - EASY OPEN BAKED CHEESE TART

Steps:

• Step 1 Dice the aubergine, pepper, courgette, drizzle with olive oil, oregano and seasoning and place on baking tray. Step 2 Line the baking tray with greaseproof paper or if non-stick just a quick dusting of flour and then lay over the puff pastry (you may have to roll it a little if it's too small), score around the edge of the puff pastry about 1 inch from the edge. Step 3 Put the puff pastry and vegetables in the oven at the same time and bake in the oven for 10 minutes then remove both. Step 4 Vegetables - drizzle little honey over the vegetables and add the pine nuts, the tomatoes and half the mozzarella. Step 5 Let the puff pastry cool a little then pat down the centre of the puff pastry leaving the edge 'puffed'. Step 6 Pour all the vegetables into the centre of the puff pastry and spread out, then dot about half a dozen tablespoons of creamcheese, followed by the remaining mozarrella. Step 7 Drizzle a little olive oil over the top and then bake for a further 10 minutes in the oven. Let it cool and garnish with basil leaves, a few turns of black pepper.