As well as the wonderful alliteration with this recipe, these pizzas are utterly delightful.

Much lighter than regular pizza, they have that fantastic flakey texture and you can mix up the toppings depending on what you fancy.

I’ve shared a few different types of toppings here, to give you some inspiration, but this is a great recipe to use up ingredients in your fridge and get creative. Even better, puff pastry comes in these handy freezable sheets, which you can simply defrost, roll out and add the toppings. A healthy, balanced meal – this is simple and quick to make on a busy mid-week evening. Hope you like it.

INGREDIENTS

One sheet of puff pastry rolled out flat
Olive oil

For the toppings, I use:

Steak strips, red pepper strips and slices of red onion – I sautéed the peppers and onions first in a little bit of olive oil and garlic. Once these had softened slightly, I put to one side and in the same pan, cooked the steak.
Cooked chicken and tomatoes mixed with pesto
Caramelised onion with slices of Brie.

METHOD

Cut your sheet of puff pastry into quarters if you have a variety of toppings and want to create a variety of mini-pizzas. Otherwise, you can simply make one big pizza without cutting the pastry into either halves or quarters. Lay your pastry down on a baking tray and then simply add on the toppings.

Spoon the chicken, tomato and pesto mixture into the centre of one of the quarters of pastry. You want to leave around a small strip around the edge, which will puff up into wonderfully flaky pastry. Take another quarter of pastry and spread some caramelised onion in the centre. Lay slices of Brie on top. For the remaining quarters of pastry, spoon the pepper and onion mixture in the centre. Leave the steak to one side for the moment – we’ll come back to that.

Pour a little olive oil into a mug. Take a pastry brush and brush some oil on the strips of bare pastry on each of the quarters. Pop them in the oven and cook for 15 minutes. The pastry will rise and become wonderfully golden. When the pizzas have a couple of minutes to go, you can add the steak strips onto the quarters with red pepper and onion. Adding the meat at this stage will prevent it from overcooking, so it will still be tender.