PUFF PASTRY PIZZA – Recipe by Piero Benigni – This pizza is tasty, cheap and easy. It is quickly made with a standard rectangular puff pastry sheet and filled with a well seasoned mix of tomato sauce and bechamel. It can be a snack or a meal and a great idea for a party, where everyone will love it.
Ingredients for 4 persons as a snack
- 1 sheetpuff pastry
- 100 gtomato sauce (3 1/2 oz)
- 50 gbéchamel sauce (1 1/2 oz)
- q.s.oregano
- q.s.salt
Tools for puff pastry pizza
- Oven
- Baking plate
- Greaseproof Paper
- Bowl
- Spoon
- Fork
- Scale
Recipe by Piero Benigni
Put the oven pan upside down in the position below half in height, as the photos show. Pre-heat oven to 400 °F (200 °C). While the oven is heating up, prepare the filling in a bowl with 1 1/2 oz (50 g) of bechamel sauce and 3 1/2 oz (100 g) of tomato sauce. Season with salt and a little oregano and stir quickly. Spread the mix on half of the puff pastry sheet, leaving about 1″ (2,5 cm) free at the edges, then fold the non-spread part over the one with the filling.
Seal the edges by pressing with the tines of a fork. Pearce the top with the fork to prevent it from swelling too much during cooking, then cut out the excess baking paper but leave some of it because you will need it to take the pizza out from the oven. Slide the pizza on a cutting board and place it in the oven on the plate. Note that the cutting board is resting on the edge.
Cook for about 15 ‘or until it is light golden-brown, then take it out by pulling the baking paper and sliding it on the cutting board, then put in a suitable tray. If it has swollen a bit like a pillow, place the cutting board on top and push to flatten it.
Put the oven pan upside down in the position below half in height, as the photos show. Pre-heat oven to 400 °F (200 °C). While the oven is heating up, prepare the filling in a bowl with 1 1/2 oz (50 g) of bechamel sauce and 3 1/2 oz (100 g) of tomato sauce. Season with salt and a little oregano and stir quickly. Spread the mix on half of the puff pastry sheet, leaving about 1″ (2,5 cm) free at the edges, then fold the non-spread part over the one with the filling.
Seal the edges by pressing with the tines of a fork. Pearce the top with the fork to prevent it from swelling too much during cooking, then cut out the excess baking paper but leave some of it because you will need it to take the pizza out from the oven. Slide the pizza on a cutting board and place it in the oven on the plate. Note that the cutting board is resting on the edge.
Cook for about 15 ‘or until it is light golden-brown, then take it out by pulling the baking paper and sliding it on the cutting board, then put in a suitable tray. If it has swollen a bit like a pillow, place the cutting board on top and push to flatten it.
Preparing the filling in a bowl
The filling is spread on half of the sheet. The small bechamel lumps will melt during cooking.
Sealing with a fork.
Placing the pizza in the oven. Note the holes made with a fork.
The position of the pan in the oven, where two pizzas are cooked together.
Taking out the pizza
This pizza can be kept for 3 days in the refrigerator. It can be frozen and lasts 3 months in the freezer.