120gbaby button mushrooms halved dependent on size
3tbspconcentrated tomato pureeapprox
1tbspdried mixed herbs
1tsprunny honey or maple syrup if vegan
salt & pepper to taste
1smallraw red pepperor ½ large - sliced
90graw baby corn(approx weight) cut in half lengthways
200gHalloumi Cheese(approx weight) sliced or cubed
additional seasoning to taste
Rich Italian Tomato Pizza Sauce
Heat the olive oil in a medium saucepan and fry the chopped onions until soft and beginning to caramelise.
Add the crushed garlic and stir through to start cooking it, before adding the prepared mushrooms and stirring again. Cook for 2 to 3 minutes, stirring frequently.
Add the tomato puree and stir thoroughly to coat the vegetables. Cook for a minute or so, stirring frequently to prevent sticking.
Add the passata, herbs, honey and seasoning and stir through. Bring to a simmer and cook for about 15 minutes (stirring occasionally) to reduce and thicken slightly and develop the flavours.
Prepping the Pastry Base
Although you can just unroll and cut the pastry to size, it is nice to give the pastry tart an edge both for appearance and to help prevent the sauce from dribbling off the side when cooking.
Pre-heat the oven to 220 C (210 Fan)/425 F/Gas 7.
Unroll the puff pastry and lay flat, leaving it on the baking paper around which it has been rolled. Place the paper and pastry on a large baking sheet.
To make individual pizzas (eg if everyone is having different toppings), cut your pastry to the size required using a sharp knife.
To 'edge' the pizza, simply dampen all four edges with water to make it stick and fold over about 1 cm all the way round. You can leave it at that, or lift the folded edges into a 'tray' edge. Squidge or wrinkle as you go to help hold the 'lip'.
Bake the prepared pastry sheets for 10 minutes.
Prepare All Other Toppings
Whilst the puff pastry is part-baking : Make sure all other toppings are prepared and ready : Grated cheese, sliced vegetables, chopped Halloumi, etc.
Topping the Pizza
Remove the part-baked pastry bases from the oven and if they have developed large air-bubbles, cut a small hole using a sharp knife to let the air out and re-flatten.
Working quickly, top with a layer of home-made Italian tomato sauce and spread evenly, but gently with the back of the spoon.
Next add a thin layer of grated cheese evenly across the sauce.
Finally, top with the peppers, corn, Halloumi and any extra seasoning.
Place back in the oven and bake for a further 10 to 15 minutes until the pastry edges are crisp, puffed and golden, the cheddar cheese has melted and the Halloumi has started to colour.
Enjoy warm on its own or with salad.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.The recipe given is for the Pastry Pizza shown in this post. However, you can vary to meet your own preferences for sauces and toppings. The blog post gives plenty of ideas and suggestions for making it your own.I used Jus Rol gluten free ready-rolled puff pastry.