Recipe Card

Friday Night Puff Pastry Pizza


  • 2 Jus-Rol Puff Pastry Sheets
  • 1 jar (680g) passata
  • Salt and freshly ground black pepper, to taste
  • 300 g mozzarella, grated

Margherita topping:

  • 2 medium tomatoes sliced
  • basil leaves

Mixed vegetable topping:

  • 1 red pepper, sliced
  • 1 courgette, sliced
  • 50 g chestnut mushrooms, sliced
  • 3 Cherry tomatoes, halved

Cured meat topping:

  • 30 g sliced chorizo
  • 30 g sliced salami
  • A few black olives, pitted and sliced

Parma ham and rocket topping:

  • 50 g rocket
  • 3-4 slices Parma Ham
  • 25 g parmesan, shaved

Equipment required

  • Pastry Brush
  • Saucepan
  • Knife
  • Baking tray


  1. Preheat the oven to 180°C/gas mark 4
  2. Heat the passata in a saucepan and simmer until thickened and reduced by half. Season to taste with salt and pepper, and leave to cool
  3. Cut each sheet of pastry in half (so that you have four rectangles) and use a knife to score a border around each piece, about 1cm from the edge
  4. Transfer the pastry sheets to lined baking trays and spread 2 tablespoons of the tomato sauce over each base and sprinkle over some of the grated mozzarella
  5. For the margherita topping, arrange the tomato slices over one of the bases
  6. For the veggie pizza, take the second base and scatter the sliced pepper, courgette, mushrooms and tomatoes
  7. For the cured meat pizza, arrange slices of the chorizo, salami and olives over the third base
  8. Leave the fourth base with just the sauce and mozzarella, as the toppings will be added after it is baked
  9. Cook for 30 – 35 minutes until the bases are golden and crisp
  10. Top the plain fourth pizza with rocket leaves, slices of the Parma ham and parmesan shavings
  11. Scatter some fresh basil leaves over the margherita pizza and drizzle them all with a little olive oil to serve

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