Pizza can be an easy midweek meal to make and it’s one where you can get the family involved. Make individual pizzas to cater for the fussy eaters in your family or have them build their own.
I like making my own pizza dough but sometimes, to save time, it’s just as easy to buy the dough from the grocery store. Puff pastry is so versatile and is another alternative I like to use as a pizza base. It’s so airy and light.
I prefer all-butter pastry to the vegetable shortening variety and look for companies who sell it already pre-rolled. Thaw the pastry overnight in the refrigerator and only bring it out when you are ready to use it. If you let it sit out at room temperature for any length of time, the pastry becomes limp, stretches easily, and makes it difficult to handle. But don’t worry, if the pastry gets too soft while you’re rolling or cutting it, simply return it to the fridge or freezer to firm it up. Puff pastry is delicate, so be careful not to weigh it down with too many toppings…it’ll make the pastry soggy. If you want to make the crust shine, brush the pastry with an egg glaze before baking.
Serves 2
1 sheet (pre-rolled) puff pastry, thawed
feta cheese
extra-virgin olive oil
tomatoes, sliced
fresh thyme or other favorite herb
pea shoots, for garnish
Preheat oven to 420f. Cut puff pastry (use a sharp knife or pizza wheel) in half and place on a baking sheet. Slightly roll the edges inward about a quarter of an inch and prick dough all over using a fork. Place tomatoes slices and crumbled feta over the dough. Add fresh thyme sprigs. Bake 20 to 25 minutes or until golden and puffed. Remove from oven, drizzle olive oil over the tarts, and garnish with fresh pea shoots or rocket/arugula. Serve immediately.
The Culinary Chase’s Note: For easy finger food servings, cut into triangles or squares. Enjoy!
- 1 sheet (pre-rolled) puff pastry, thawed
- feta cheese
- extra-virgin olive oil
- tomatoes, sliced
- fresh thyme or other favorite herb
- pea shoots, for garnish
- Preheat oven to 420f. Cut puff pastry (use a sharp knife or pizza wheel) in half and place on a baking sheet. Slightly roll the edges inward about a quarter of an inch and prick dough all over using a fork. Place tomatoes slices and crumbled feta over the dough. Add fresh thyme sprigs. Bake 20 to 25 minutes or until golden and puffed. Remove from oven, drizzle olive oil over the tarts, and garnish with fresh pea shoots or rocket/arugula. Serve immediately.
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