TOMOATO, MOZZARELLA, ROCKET, BALSAMIC & PORTOBELLO MUSHROOM PUFF PASTRY PIZZA

Ingredients 

• 1 sheet ready-rolled puff pastry
• 2 tbsp tomato passata
• 1 pinch dried oregano
• 80 g mozzarella (fresh or grated)
• 1 Portobello mushroom, thinly sliced
• A few rocket leaves
• Parmesan shavings (to finish)
• Balsamic glaze (to drizzle)

Method 

1. Prepare the base – Place puff pastry sheet on a baking tray. Use a plate as a template to cut out a large circle. Lightly score a smaller circle about 1 cm in from the edge to form a crust. Prick the centre with a fork to stop it rising.
2. Assemble – Spread tomato passata within the scored circle. Sprinkle with oregano. Add mozzarella and arrange mushroom slices evenly on top.
3. Bake – Cook at 190 °C for about 10 minutes, or until the pastry is puffed and the cheese is bubbling.
4. Finish – Remove from oven. Top with fresh rocket, Parmesan shavings, and a drizzle of balsamic glaze.
5. Serve immediately while crisp and warm.