Lovechild of a buttery puff pastry and Margherita pizza🍕
Ingredients you will need
1 puff pastry sheet
4 tbsp tomato puree
80g cherry tomatoes, halved
200g fresh mozzarella, sliced
1 tsp dried oregano
a handful of fresh basil leaves
a pinch of salt and pepper, to season
Preheat the oven to 180°C.
Cut the puff pastry into 2 rectangles, score a 1 cm border from edge around each piece.
Transfer the pastry sheets to a lined baking trays.
Spread 2 tbsp tomato puree over each pizza base and sprinkle a pinch of salt and pepper with some oregano on top.
Arrange the mozzarella slices and tomatoes on the pizza bases.
Bake for 30-35 mins until the bases are golden and edges are puffed.
Scatter some fresh bail leaves over the pizzas and serve hot!