Ingredients:

  • 1 sheet (250g) pre-rolled puff pastry, chilled
  • 1 large egg
  • 15ml whole milk
  • 60ml low-moisture tomato paste
  • 115g low-moisture shredded mozzarella cheese
  • 2g dried oregano
  • 50g thinly sliced pepperoni
  • 30g red onion, shaved paper-thin
  • 10g fresh basil leaves
  • 10g freshly grated parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Lay the chilled puff pastry on a large baking sheet lined with parchment paper.
  2. Use a sharp paring knife to score a 1-inch border around the edge of the pastry, ensuring you do not cut all the way through. Use a fork to dock (poke holes) the entire center area inside the border.
  3. In a small bowl, whisk the egg and milk together. Lightly brush this egg wash only onto the 1-inch border to ensure a glossy, mahogany finish.
  4. Spread a thin, even layer of tomato paste inside the docked center area. Sprinkle with dried oregano.
  5. Layer half of the shredded mozzarella over the tomato paste to create a hydrophobic fat barrier. Top with the pepperoni and shaved red onions, followed by the remaining mozzarella.
  6. Bake in the center of the oven for 15–18 minutes until the border has puffed significantly and the underside is golden-brown and crisp.
  7. Remove from the oven and transfer to a wire cooling rack immediately to prevent steam softening. Garnish with fresh basil and grated parmesan before slicing.