Ingredients:

  • 1 sheet (250g) pre-rolled puff pastry, thawed but chilled
  • 1/2 cup (125ml) high-quality thick pizza sauce
  • 1.5 cups (170g) shredded low-moisture mozzarella cheese
  • 1/2 cup (60g) sliced pepperoni
  • 1 tsp dried Italian seasoning

Instructions:

  1. Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper.
  2. Using a sharp paring knife, lightly score a 1cm border around the entire perimeter of the pastry. Ensure you do not cut all the way through the dough; this creates a frame for the crust to rise.
  3. Spread the pizza sauce evenly within the scored border using an offset spatula or spoon.
  4. Sprinkle the shredded low-moisture mozzarella cheese over the sauce, keeping the toppings inside the scored lines.
  5. Layer the pepperoni slices on top of the cheese and sprinkle with dried Italian seasoning.
  6. Slide the parchment paper and pastry onto a large rimmed baking sheet.
  7. Bake for 17 minutes until the edges are deep golden and the cheese is bubbling.