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
- 3 Roma tomatoes, sliced thinly
- Rolling pin
- Silpat sheet
- Half baking sheet
- Pizza cutter or pizza scizors
- This is an easy one, just bring all the ingredients out.
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.