As much as I love to make and eat proper Italian pizzas, it’s usually not something I make on a weeknight for just myself. But to avoid buying the inferior supermarket pizzas I often make tortilla pizzas or use store-bought puff pastry as my pizza base.
I have posted a recipe for puff pastry pizza here before, but that was a weekend version with brown butter and salmon roe. The weeknight version is much less refined, but just as yummy.
If you want to use a tomato base, then please make your own tomato sauce instead of using a store-bought jar. You will taste the difference I promise. I used a white base of creme fraiche (cream cheese works well too) instead, which is definitely the quickest option unless you already have tomato sauce to hand.
Weeknight puff pastry pizza, serves 2
1 roll store-bought all butter puff pastry
3-4 tbsp full fat creme fraiche
2-3 handfuls grated cheddar
salt and pepper
8-10 slices of salami (or whatever topping you like)
Cover a large baking tray with parchment paper and roll out your puff pastry. Spread an even layer of creme fraiche on top. Add the grated cheese and season with salt and pepper. Add the salami or other topping and bake in a 200C oven (220C without fan) for approx 10-15 minutes. The top should be golden and the pastry cooked through. Divide into two. Any leftovers can be eaten cold or reheated in a low oven (not microwave).