This pastry pizza is a staple of my weeknight wonder dinners. There’s never not a good moment for it. A normal-sized 375g pack of ready-rolled puff pasty serves four, with a salad.
Preheat your oven to 200ºC and put in a pizza stone to heat up.
Chop the vegetables you are going to put on the top. Cherry tomatoes will be in half, usually, and pepper strips about 5mm wide.
If you are using onions you will want to chop these really thinly so they cook down whilst in the oven – no one wants raw onion on a pizza. Crush and chop garlic, if using.
Unwrap your puff pastry and roll it out on to a lightly floured chopping board (this makes cleaning up easier). Use the tip of a sharp knife to draw a rectangle so that its sides about 1cm in from each edge of the pastry. This should be scoring, not cutting all the way through.
Spread your pesto across the whole of the inner rectangle – you want the 1cm edges to puff up – then layer on your onion, tomato and pepper. Tear your ball of mozzarella up, scattering it evenly over the other layers. Season liberally with salt and pepper.
Bake on the pizza stone for 20-25 minutes until the edges of the pastry have risen and are golden. Slice and serve immediately.
If you’re serving this up for friends and want it to look extra special, you can egg-wash the pastry edges so it looks really glossy, but I don’t tend to do it when I’m in a hurry.