Ruota di pizza di pasta sfoglia

Ingredienti

• 2 packs Puff Pastry 500g block (17.3 oz) (Ready rolled, block or homemade we used 2 x 500g blocks of Jus-rol Chilled Puff Pastry)
• 3 tbsp Tomato and garlic puree
• 9 Slices Chorizo (alternatively use pepperoni or ham)
• 2 teaspoons Italian Dried Herbs
• 150 grams Grated mozzarella cheese (1 1/2cup)
• 1 egg (beaten)
• 1 tbsp water

Preparazione

1. 1

   Preheat oven to 200°C/400F fan.Lay 2 sheets of greaseproof paper down, bigger than your dinner plate, to roll the puff pastry out on. Flour the rolling pin to prevent it from sticking.

2. 2

   Roll out pastry block away from you a couple of times, twist ¼ turn. Continue repeating this process. Always roll away from you a couple of times, then twisting ¼ turn every time. Until the square is big enough to fit the plate on top.

3. 3

   With the plate on top of the rolled puff pastry use a knife to cut around for a perfect circle.

4. 4

   Repeat on the other sheet.

5. 5

   Spread tomato and garlic puree over 1 sheet of pastry, leaving a 1 inch gap free of puree all the way around.

6. 6

   Add slices of chorizo, try not to overlap them.

7. 7

   Add a sprinkle of Italian herbs and top with mozzarella.

8. 8

   Use finger dapped in water and moisten the exposed circle

9. 9

   Place the other circle over the top and put slight pressure on edges to help seal the two layers together

10. 10

    Place a small ramekin/tumbler in the middle of the pastry wheel. This will stop you cutting too deep in & will later be where you store the same ramekin/tumbler to fill with ketchup or BBQ sauce.

11. 11

    Cut into half each side of ramekin/tumbler, then half again, then half all of them once more! So there will be 16 segments in total.

12. 12

    Beat the egg and add 1 tbsp of water. Use a brush to glaze the puff pastry

13. 13

    Twist each section all the way around, twisting each section in the same direction. Egg wash the newly exposed side of puff pastry.

14. 14

    Sprinkle over some more Italian herbs. Slide greaseproof paper on to a baking sheet and cook in the preheated fan oven 200°c/400F for 20-25 minutes

15. 15

    Return ramekin pot to the centre of the wheel and add your chosen sauce to serve! Best served warm so you can pull at the twist and enjoy the stringy gooey cheese.