300gmozzarella, pull pieces off (use half on base, keep the other half to add to the topping)
Toppings
4slices of cured ham
80gcreamy blue cheese
50grocket
25gpine nuts
salt and pepper to season
Instructions
Preheat the oven to 180°C
Heat the passata in a saucepan and simmer until thickened and reduced by half. Season to taste with salt and pepper, and leave to cool
Take the rectangular puff pastry sheet and score with a knife around the border, approx 1 cm from the edge. Don't cut through all the way. (When you bake it, it will rise to give your pizza base a crust).
Transfer the pastry sheets to lined baking trays and spread the tomato sauce over the base (don't over sauce) and place some torn pieces of mozzarella on it.
Place in oven and bake for 30 – 35 mins until the bases are golden and crisp.
Top with rocket leaves, slices of the dried ham, pieces of creamy blue cheese, mozzarella, and sprinkle some pine nuts.
Slices and serve.
Notes
If you're looking for some lovely toppings, check out Harvey & Brockless