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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)!
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 sheet ready-rolled gluten-free puff pastry
  • 2 Tbsp pizza sauce or tomato purée, or sundried tomatoes pesto
  • 8 pieces of Parma ham or other prosciutto optional
  • 12 sun-blushed tomatoes
  • 1 handful basil leaves
  • 1 mozzarella ball

Method
 

  1. Preheat the oven to 200°C.
  2. Unroll the puff pastry, then cut it into four rectangular shapes. Roll back 1 cm edge on all sides to create a crust.
  3. Brush each slice with the tomato sauce/purée up to the crust.
  4. 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.
  5. Bake in the middle of the hot oven for 10-12 minutes, until the rims are golden and the cheese has melted.
  6. Serve with plenty of freshly ground pepper, garnished with basil leaves.