- puff pastry
- tomato sauce
- baking tray
- anchovy paste (optional)
- olive (optional)
Puff pastry can be fresh or deep freezed (defrosted), but it had to be salted (not sweet).
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Unroll the pastry on the baking tray. The puff pastry I use has the baking paper, so I also use it.
Fold 1 cm on the border, on all four sides and push it down with a fork.
Put the tomato sauce on the pastry. Spread it out well with the fork.
Cut the mozzarella into pieces and put them over the base.
Use some oregano: it will give a really good flavour to the pizza, in my opinion better than basil, and it's healthier than salt.
Now use the seasoning you prefer. I did this pizza half "Margherita"....
....and half olives and anchovy paste.
Cook in the oven at 180°C for 20 minutes or until it reaches the gilding you like.
Pizza is ready, you can eat it right now, or you can keep it for the next day. Just microwave it for one minute and it will be right hot.