Roll out the puff pastry on the sheet and lightly score a 1-inch border around the edges (don’t cut all the way through).
Brush the pastry inside the border with tomato sauce, then sprinkle with oregano and a drizzle of olive oil.
Top with mozzarella and evenly arrange salami slices on top. Add optional toppings if using.
Bake for 15–20 minutes, or until the pastry is golden brown and puffed, and the cheese is bubbling.
Remove from oven and garnish with fresh basil. Slice and serve hot!
Serving and Storage Tips:
Best served immediately while hot and crispy.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in an oven or toaster oven for best results—avoid the microwave to keep the crust crisp.
Variations:
Vegetarian: Use grilled vegetables like zucchini, mushrooms, or eggplant instead of salami.
Spicy: Add chili flakes or use spicy salami for an extra kick.
Cheese lovers: Add parmesan or crumbled goat cheese along with mozzarella.
Mini pizzas: Cut the puff pastry into smaller squares and make individual pizzas for parties.
FAQs:
Can I make this ahead of time?
Yes, you can assemble the pizza up to 4 hours in advance and refrigerate it. Bake just before serving for best texture.
Can I use homemade puff pastry?
Absolutely! If you have the time and skill, homemade puff pastry will make this even more delicious.
Is this recipe freezer-friendly?
Not ideal. Puff pastry tends to lose its crispiness after freezing and reheating once baked.
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