Salami and mozzarella puff pastry pizza

So, obviously this is a tart rather than a pizza. Acknowledged. But life is more exciting when you call things pizza, right? Seems to work for the kids. Spinning it as a ‘puff pastry pizza’ makes sense of the tart for the person who makes it too. Stay with me… I think, for me anyway, sometimes I struggle to know what to put onto tarts of the puff pastry variety. My mum in law is fab at them but I always feel hesitant over what will work: will it make the base soggy? Will it cook at the same time as the pastry? She makes a courgette one that always goes down well at parties and gatherings. But if you think about them as being like pizzas, then you can start with a tomatoey base, and take it from there.

In a busy parent’s repertoire, puff pastry (especially these packets of pre-rolled stuff) is an absolute God-send. You just need a few ideas for toppings up your sleeve! So, here is my first one – I will do a few more over the coming weeks…

I served mine with a simple quinoa, cucumber and tomato salad. My kids really like quinoa (I once described it as tiny pasta – there’s that spinning food into things they like thing again!) so they both eat it! This as a side balances the meal out a bit and gives some much needed freshness too.

Makes: 6 pieces (enough for 4-6 with a side)

Takes: 25 minutes

Ingredients:

  • 1 puff pastry tart
  • 1 tablespoon of tomato puree with a splash of extra virgin olive oil mixed in
  • Few slices (about 6) of salami
  • Few tablespoons of pesto (shop bought is fine)
  • 1 x 125g ball of mozzarella torn into pieces

Quinoa, cucumber and tomato salad:

  • Cooked quinoa
  • Chunks of tomato
  • Chunks of cucumber
  • Fresh herbs (I used mint)
  • Extra virgin olive oil
  • Squeeze lemon
  • Salt and pepper

Instructions:

  1. Preheat oven to 180C.
  2. Lay the sheet of pastry on a lightly greased baking tray.
  3. Spoon the tomato puree and oil mix over the tart.
  4. Lay the salami over too – I like to not lay it flat (look at image above)
  5. Tear mozzarella and dot over top
  6. Spot the pesto about
  7. Drizzle with a little more oil and bake for about 20 mins. Keep an eye on it – you need the pastry to cook but toppings not to burn.
  8. Combine all the salad ingredients, making the dressing right in with the mix (a little lemon and 3 times more oil).
Share:

Leave a Reply

Your email address will not be published. Required fields are marked *