We first made these on holiday one year in Puglia. Not wanting to miss a moment of sunlight, our time spent in the kitchen was brief. Ripe and fresh is what’s crucial here. Keep the toppings simple and well seasoned and you’ll be serving up a treat.
- Yield: 8 to 10
- Preparation Time: 10 Minutes
- Cooking Time: 25 Minutes
- 1 lb (450 g) pre-rolled puff pastry (about 2 rolls)
- 16 ripe cherry tomatoes
- 2 teaspoons dried oregano
- 2 small glugs of extra virgin olive oil, plus extra for drizzling
- 1 white onion, sliced into rings
- 9 oz (250 g) mozzarella, ideally buffalo, roughly torn
- 5 slices of prosciutto
- 2 large handfuls of basil leaves
How to Make It
- Preheat the oven to 190°C (375°F/gas mark 5) and lightly oil two baking trays.
- Lay the pre-rolled pastry on the baking sheets and cook in the oven for around 15 minutes or until golden brown, risen and cooked through.
- Meanwhile, place the tomatoes, oregano and olive oil in a pan, season with salt and pepper, then cook over medium heat for around 10 minutes or until the tomatoes begin to soften. Add the onion and cook for 2 minutes – it should still be firm/crisp, but not entirely raw.
- Top the cooked pastry with the mozzarella, followed by the tomatoes and onion, then return to the oven for a further 5–7 minutes until the cheese melts.
- Drape over the prosciutto, then garnish with basil leaves, a drizzle of olive oil and black pepper.