Ingredients
4 sheets store-bought puff pastry, thawed
500g mixed heirloom cherry tomatoes OR tinned tomato pizza sauce
Dons Smallgoods Bacon, chopped into 1cm strips
Dons Smallgoods Salami, chopped into 1cm strips
1 tbsp extra virgin olive oil
2 tbsp dried oregano
Sea salt and cracked black pepper
1 tub bocconcini
1/2 bunch basil leaves
Method
Preheat oven to 200°C
Cut 4 x 20cm rounds from the pastry. Place 2 rounds on baking trays lined with non-stick baking paper, top with another layer of the remaining 2 rounds and press to secure. This creates your pizza base!
Cut a slit in the side of each tomato and squeeze to release the juice and seeds. Drizzle a little bit of olive oil onto the puff pastry, then top with the tomatoes, bocconcini, salami, bacon, salt, pepper and a sprinkle of dried oregano.
Bake for 15–20 minutes or until the pastry is golden. Top the tarts with fresh basil to serve.
Enjoy!
