Shortcrust and puff pastry pizza

room512

We are using up oddments from the freezer as we are having a new one on Friday :j
We have a sheet of shortcrust and a sheet of puff pastry so I thought I would make two pizzas. Do I need to blind bake or pre cook the pastry first? Or just put the toppings on and cook? I have googled but can't find the answer and OH and I disagree!
TIA for any help xxx

PasturesNew

If you disagree, then why not cut them in half and both do what you think, then judge which came out best. Loser makes a cup of tea on demand later in the evening.

In MSE that's called: free entertainment.

Callie22

I've made 'pizza tarts' using puff pastry and I've never blind baked it, just put the toppings on, whacked it in a hot oven and it's done. The trick, I think, is to keep the toppings quite light and not too wet - things like mushrooms or fresh mozzarella just go too watery for the pastry to get crisp. I've never used shortcrust as a pizza base but my guess it would be the same, use dryish toppings and a hot oven and it should be fine. Or you could use the pastry to make pasty/calzone type things, with the toppings inside. I bet that would be quite tasty.

JIL

I often do a vege tart, which is just a load of sliced red onions sauteed for a while, then I mix in some cranberry sauce or redcurrants jelly. Heap it on to uncooked pastry top with brie or other cheese and bake. Always turns out well.
Thinking about it I have also used ratatouille instead of onions and that turns out well so I would just use it raw. But I would use a metal tin underneath as that will keep the pastry crisp.

happy35

I would also put the toppings on raw pastry. If making pizza I fry off some tomato puree until it darkens and sweetens and use this instead of a sauce.

I add courgettes peppers, onions and aubergine that has been roasted for veg tart thing, bit of cheese on at the end and that is really nice.

[Deleted User]

You can also cook things 'upside down'.

So sautee some fillings; onions, red peppers etc (whatever you have available). When cooked put these into the bottom of a cake tin / flan tin. Put the puff pastry on top and then everything put in the oven.

When cooked turn the whole thing upside, so that the pastry is now on the bottom. Just make sure that the contents are not too wet otherwise it will all run when you do the flip part.

room512

Thanks to everyone. Turns out my thoughts were right - no need to precook! Like the idea of calzone as well with the shortcrust pastry.

UnluckyT

puff pastry pizza ive made before with no need to pre bake.


might make calzone with short crust pastry. does sound nice.

VfM4meplse

Puff pastry pizza sounds good, will create one next time I make a batch of tomato sauce, topped with spiralised corguettes and blobs of mozarella. Yum

Soworried

I've topped puff pastry sheets before and called it "A slice"

I rolled it flat on a baking sheet, lightly scored it a 1/2 inch in all the way around to create a crust or kerb. Then put mushrooms, onions, left over chicken bits and a hand full of cheese in the middle.
Baked for 18-20 minutes.
You can use any left overs you have. I'm planning on a jalapeño, salami and cheese one at some point in the next week.

I wouldn't use short crust this way though, I'd do either a pie or pasties with it or sausage rolls.