Gordon has been cooking and experimenting with food since childhood. He loves coming up with new and tasty culinary creations.
I vividly remember the occasion when I first used puff pastry as a makeshift pizza base. I was temporarily but seriously short of the folding stuff, and although not entirely broke, I was looking to use up any and all leftovers in the house rather than have to visit the supermarket and spend some of my limited cash. I had some puff pastry and a variety of vegetables in the fridge, which I made in to a puff pastry pizza using tomato ketchup diluted with milk (honestly!) as a sauce. This was a time before I had Internet access, and I honestly believed I had come up with a brand new food invention. I've since learned, of course, that puff pastry pizzas are fairly well established if not necessarily popular and the credit for their invention is (probably) not actually my own.
Since that day, I've deliberately set out to make puff pastry pizzas of a wide variety of types on many different occasions. This breakfast themed pizza was not actually eaten for breakfast but certainly could be eaten at any time of day. The sauce is also proper homemade pizza sauce rather than my ketchup and milk creation of yesteryear but you could use store-bought pizza sauce if you prefer.
|Prep time||Cook time||Ready in||Yields|
- 2 standard beef or pork link sausages
- Small sausage shaped black pudding, rind/skin removed and sliced to half inch discs
- 2 or 3 rashers of back bacon (alternatively 4 to 6 slices US bacon)
- Vegetable oil
- Half pound premade puff pastry
- Flour for dusting rolling pin and surface
- Beaten egg for glazing pastry
- 3 or 4 tablespoons tomato pizza sauce
- 2 ounces cheddar cheese, grated
- 2 ounces pizza mozzarella, sliced and chopped
- Freshly chopped chives and black pepper to garnish
- The sausages, bacon and black pudding have to be cooked before they can be incorporated in the pizza, so start by adding a little vegetable oil to a non-stick frying pan and putting it on to a low heat.
- Sausages are often pricked before being fried to stop them bursting during cooking. The problem with doing this is that the juices thus much of the flavour are lost to the pan. Instead, fry them as gently as possible for 15 to 20 minutes (depending upon the size of the sausages) until done, turning frequently.
- Remove the sausages to a plate and add the black pudding slices to the pan to fry for two or three minutes each side.
- Lift the black pudding to the plate with the sausages and fry the bacon last of all until done as you like it.
- Start your oven preheating to 210C/425F/Gas Mark 7 while you roll out the pastry to a large rectangle about an eighth of an inch thick. Trim the edges slightly if necessary to tidy up the shape.
- Glaze the pastry around the border, coming about two inches in and fold over to form what will eventually become a one inch crust.
- Lift the pastry carefully on to an oiled baking sheet. Use a fork to prick the whole area of the pastry inside the folded border many times. This is to stop this part of the pastry rising too much during the initial stages.
- Glaze the border of the pastry only with beaten egg and put the plain pastry in to the oven for an initial 10 minutes.
- While the pastry is cooking, slice each sausage in to three or four chunks and slice the bacon to your desired sized pieces.
- Take the part cooked pastry from the oven and spread the inner area with the (cold) tomato sauce.
- Arrange the sausage, bacon and black pudding alternately on top of the sauce and scatter with the two combined cheeses.
- Return the tray to the oven for eight to ten more minutes until the cheese is melted and bubbling.
- Take the pizza from the oven and season with black pepper. Garnish with the chopped chives and slice in two to serve.