
Four Seasons Pizza Tart
A Midweek crowd pleaser made with ready rolled puff pastry is quick and versatile and a sure hit. Serve warm with toppings of your choice.
Quick Stats
Easy
4 Servings
25 minutes bake time
Four Seasons Pizza Tart
A Midweek crowd pleaser made with ready rolled puff pastry is quick and versatile and a sure hit. Serve warm with toppings of your choice.
Ingredients
- 1 x 320g ready-rolled sheet Jus-Rol Puff Pastry
- 4 tbsp tomato purée
- 1 tbsp olive oil
- 2 tsp dried oregano
- Your favourite pizza toppings such as parma ham, olives, chilli, rocket, basil etc
- 100g grated mozzarella
- Basil, to serve
Equipment required
- Sharp knife
- Big baking tray
Techniques Used
-
How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat the oven to 200°C (180°C fan oven) Gas Mark 6.
- Unroll the pastry on top of a baking sheet, and slice a 1cm ribbon of pastry from one end, and one side. Score a 1cm border around the new pastry edges, then prick all over the middle with a fork. Mash together the tomato purée, olive oil, dried oregano and 1 tbsp water with some pepper, then spread over the inside of the border. Use the two strips of pastry you cut off to make a cross that sits across the middle of the pastry. Bake for 10 minutes.
- Scatter each quarter with different pizza toppings – or get your family to each make their own quarter using their favourite flavours.
- Sprinkle mozzarella all over the top, then bake for a further 15 minutes until the pastry is golden and crisp. Serve straightaway, scattering some basil leaves over the Parma ham, if using.