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If you need something in a hurry, this vegetarian puff pastry pizza is just the ticket.
Place a sheet of ready-rolled puff pastry on a greased baking tray, fold over the edges by 1cm and prick the middle of the pastry several times with a fork. Bake at 200degC for 8 minutes.
Press down the centre of the pastry and spread with tomato chutney, sliced bocconcini and a topping of your choice. We’ve used courgettes, mushrooms, tomatoes, sweet corn, capsicums and spring onions.
Bake for a further 15 minutes.
Serves 1.
Those Friskars sound too good to be true-especially if you cold see my old, inherited ones, that my partner desperately tries to keep them as sharp as is possible. Thanks from both of us.
the packs of tortilla’s/wraps in the supermarket make lovely crunchy bases also!
White vingar very good on stains on carpet, worked on mine very will