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Puff pastry pizza recipe

4 ratings

Serve up homemade pizzas in flash with this cheat's puff pastry version. We've topped ours with cherry tomatoes, peppers and mozzarella but you can customise it with your family's favourite toppings. Serve with a fresh lettuce salad for a speedy meal the whole family will love. See method

Serves 4
Takes 35 mins
372 calories / serving

Ingredients

320g pack reduced-fat ready-rolled puff pastry
½ tbsp vegetable oil
1 red onion, finely chopped
250g frozen mixed sliced peppers
80g reduced-fat green pesto
100g tomato & herb pasta sauce
210g pack mozzarella, drained, patted dry and torn
100g cherry tomatoes, halved
1 Little Gem, trimmed and leaves separated

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1550kj
372kcal 19%
Fat
21g 30%
Saturates
10g 48%
Sugars
6g 7%
Salt
0.9g 15%

of the reference intake
Carbohydrate 32g Protein 10.6g Fibre 6.6g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry on its paper and put on a baking sheet. Score a 1cm border around the edge, then bake for 10 mins until puffed up.
Meanwhile, heat the oil in a frying pan over a medium-high heat; fry the onion and peppers for 6-8 mins until softened and golden. Season and set aside. Add 1 tbsp pesto to a bowl with 1 tbsp water; season with black pepper, stir, then set aside.
Press down the pastry inside the puffed up border. Spread the tomato sauce within the pastry border, then scatter over the peppers and onion. Top with the mozzarella, tomatoes and dot with the remaining pesto. Bake for 15-18 mins until browned.
Toss the lettuce through the pesto dressing to coat and serve alongside the puff pastry pizza.

See more Family dinner recipes