Using pastry as a pizza base gives a crispy bottom and is quick and easy to make using Fria’s gluten-free puff pastry. Our recipe for gluten-free pastry pizza is topped with Italian flavours like Serrano ham, sun-dried cherry tomatoes, and rocket.
Makes 6 to 8 pieces
Thaw the gluten-free puff pastry in the refrigerator for at least 8 hours.
Preheat the oven to 200°C. Roll out the gluten-free pastry between two sheets of baking paper into a sheet 2-3 mm thick . Remove the top sheet.
Spread the passata over the pastry, leaving a 1-cm gap around the edge. Move the pastry sheet over to a baking tray. Bake the gluten-free pastry pizza in the middle of the oven for 20 minutes or until golden brown and fully baked.
Allow to cool slightly. Add the rocket, sundried tomatoes, and ham. Garnish with basil if desired.