My favorite hotel is in London and unfortunately they have an amazing late-night room service menu. One troublesome menu item is their pizza made with puff pastry and is only one dial away from being brought to your door. After a few tries we created a version that can be served as an appetizer of party snack and luckily too much work at 3 AM to whip up.
- 1 sheet frozen puff pastry (preferably Dufour), thawed
- ¼ pound soppressata (Italian hot dry salami, thinly sliced)
- 1 pepperoni (thinly sliced)
- 1 package mozzarella cheese
- ½ teaspoon red pepper flakes
- ½ tablespoon dried oregano
- 6 Roma tomatoes, sliced thinly or a very light layer of pizza sauce*
Time to Cook
- Set oven to 400 degrees
- Take a thawed sheet of puff pastry and place flat on a silpat or parchment paper. Use a roller to flatten out to almost the size of the baking sheet. Prick entire sheet with a fork and put in fridge for 10 minutes
- Take out of fridge, bake for 8 minutes and remove. Layer the entire baked sheet with soppressata, then top with 1 layer of sliced mozzarella cheese covering the entire sheet. Packaged, pre-sliced mozzarella from the grocery works best with this
- Sprinkle the red pepper flakes on the top of the cheese. Next, add a layer of pepperoni on top of the cheese, leaving ½ inch between each slice. Sprinkle with the dried oregano. Top with sliced Roma tomatoes to cover the entire pizza
- Bake for 15 minutes or so on a high rack in the oven, or until the cheese is golden brown on the sides
- Let rest for 5–7 minutes, then put on cutting board to serve
*If you don’t feel like making pizza sauce, grab a small jar of Rao’s marinara sauce at the supermarket and heat a 1/2 tablespoon of red pepper flakes and a tablespoon of dried oregano in olive oil, over a medium flame. Then add two cups of the sauce and cook for 10 minutes and you will have a tasty sauce.