Gluten-free puff pastry pizza
I find the new Jus-Roll gluten-free puff pastry quite decent – it’s crispy, not soggy like other types. So I made these gluten-free puff pastry pizza slices for a quick weekend lunch. For toppings I used Parma ham and sun-blushed tomatoes, but you can make the pizzas with other ingredients too such as pepperoni, pancetta, roasted peppers, onion etc. For a vegan/vegetarian version just use some roasted veggies and/or raw courgette slices and vegan cheese. Serve it with a crispy salad. For party snacks, create 8 mini pizza slices from one pastry sheet (you could put different toppings on them, according to liking & dietary needs)!
Ingredients
Method
- Preheat the oven to 200°C.
- Unroll the puff pastry, then cut it into four rectangular shapes. Roll back 1 cm edge on all sides to create a crust.
- Brush each slice with the tomato sauce/purée up to the crust.
- Put them on a baking sheet, lined with parchment paper. Lay the prosciutto/courgette on them, then arrange the sun-blushed tomato pieces, basil leaves and torn mozzarella pieces on top.
- Bake in the middle of the hot oven for 10-12 minutes, until the rims are golden and the cheese has melted.
- Serve with plenty of freshly ground pepper, garnished with basil leaves.