Puff pastry pizza

Ingredients

For the base and sauce

• 400 g puff pastry
• 1 egg
• 1 pinch fine salt
• 60 ml tomato juice
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon ground pepper
• 50 g grated fresh curd cheese

For the topping

• 2-3 tablespoons oil
• 2 garlic cloves
• 1 small onion (100 g)
• 100 g smoked pork belly
• 3-4 tablespoons canned diced tomatoes with their juice
• 1/4 teaspoon salt
• 1/8 teaspoon ground pepper
• 100 g drained canned mushrooms
• 1 large tomato (200 g)
• 50 g grated fresh curd cheese

Preparation

1. Cut the puff pastry to fit the baking tray. Cut a few thin strips from the excess for the edges, and place the base in a tray lined with baking paper. 2. Beat the egg with a pinch of salt. Brush the edges of the base, stick the pastry strips all the way around, brush them too, then prick the edges with a fork. 3. Mix the tomato juice with the oregano, salt, pepper and 50 g grated fresh curd cheese. Spread the sauce over the pastry. 4. Heat the oil in a frying pan and cook the minced garlic, julienned onion and diced smoked pork belly for 5 minutes. Add the canned diced tomatoes with their juice, the salt and pepper, then cook for 1 more minute. 5. Spoon the pan mixture over the sauce. Add the drained mushrooms and sliced tomato. 6. Bake at 200°C for 25 minutes, until the edges are puffed up and browned. Sprinkle the remaining 50 g grated fresh curd cheese on top 10 minutes before taking it out.