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.
This is an easier version and great to serve with fork and plates. If you want to serve so people can just grab and eat, try this version of the puff pastry pizza appetizers.
- 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*
- 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.