Puff pastry pizza

Ingredients for 8 servings:

• 1 pkt. puff pastry, from the refrigerated section (e.g. from Belight)
• 250 g tomatoes, pureed
• 1 can of tomatoes, peeled and drained
• ½ red bell pepper(s)
• ½ g corn
• 200 g mushrooms, fresh
• 100 g ham
• 100g salami
• 150 g cheese, grated, light
• oregano
• chili
• salt and pepper
• Paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple, quick and delicious

Roll out the puff pastry on a pizza tray lined with baking paper. Spread with passata. Cut the peeled tomatoes into pieces and scatter them on top. Season everything. If you like it spicier, you can add chili powder or chili rings. Chop the peppers and mushrooms and spread them on the pizza along with the other ingredients (except the salami!). Sprinkle with grated cheese, and then add the salami. This is best if it’s added last; then it’s nice and crispy and not so soggy. Bake in the oven at 180°C – 200°C. The pizza is ready when the cheese turns golden brown. This takes 20 to 30 minutes. I don’t want to give a more precise time, because I gave the recipe to a friend, and unfortunately, hers was completely burnt. It depends heavily on the oven’s power. Tip: For vegetable lovers, you can swap the ham and salami for zucchini, carrots, and/or broccoli, depending on your taste.