This recipe is super easy and super yummy, and is a great way to use up ingredients you have lying about in the fridge.
The pizzas make a substantial dinner (with a side salad), a delicious weekend lunch or can be cut into small slices and served as a dinner party entree.
This recipe includes a caramelised onion pizza and a tomato, bocconcini and basil pizza, both on an olive oil base. Try ricotta or tomato paste bases for something different. Examples of other ingredients that work well are olives, artichokes, ham, chicken and potato slices with rosemary.
Preheat the oven to 200°C (or 180° if fan-forced). Remove puff pastry sheets from freezer and allow to thaw.
Heat a little oil in a frypan over high heat. Slice the onion.
Add the onion to the pan. When soft, add the balsamic vinegar. Remove from the heat when caramelised, after about ten minutes. You may want to add some more oil or some water during the cooking process so it doesn't dry out.
Slice the tomato and bocconcini. Clean and pluck off the basil and oregano leaves.
When the puff pastry is thawed, cut each sheet in half. Fold over the edges by about 1cm and push down with your fingers.
Brush the oil (or use a spoon, like us) over the pastry.
Layer the tomato and bocconcini slices over two sheets. Spoon the onion mixture onto the other two sheets and sprinke with the oregano leaves.
Place in the oven for 15-20 minutes, or until the pastry starts to turn golden brown.
Scatter the basil leaves over the tomato pizza. Season both pizzas with salt and pepper. Serve immediately.