Well, I wouldn't have if I had followed my original plan and made a second batch to take to work, but the usual combo of laziness and far too much to do at work and generally not feeling like it, meant that I skipped that second batch.
So, what to do, because despite everything, I cannot bring myself to throw things away. But a nagging hankering for pizza and the newly discovered fact that pressing two sheets of puff pastry together and rolling out thinly results in something thin, yet crispy forced my steps towards the local deli for pizza supplies.
And what I ended up with was so tasty, I had to make it a second time.
2 sheets of puff pastry (~170 g)
250 g ready tomato sauce for pasta
200 g sliced cheese
200 g sliced canned mushrooms
125 g thinly sliced chorizo
- Pre-heat the oven to 200 degrees C (regular heat, not fan assisted).
- Press the sheets of puff pastry together, then roll out on a well floured surface. It should be a couple of mm thick. Let rest for a few minutes, then place on a baking sheet lined with baking paper.
- Spread the tomato sauce evenly over the base, taking care to leave about a cm or two around the edge free.
- Line the cheese slices on top, followed by the mushrooms and chorizo.
- Place the olives on top and place in the middle of the oven and bake for about 20 minutes.
The pasta sauce I used was the Dolmio extra spicy Bolognese, not that there was any discernible difference between it and their regular stuff. And it felt a bit too runny for my liking, better do a proper thick sauce and freeze for emergencies next time. I was worried that the dough would go soggy before I'd finished stacking everything on top and putting it in the oven, so to be on the safe side, I put first tomato sauce and then cheese on one half of the pizza, then started with the cheese and then tomato sauce on top of that on the other half. I couldn't tell any difference - it was crispy straight from the oven and then in wasn't when re-heated.
I also wanted to use pepperoni, like usual, but the deli was limited and had only chorizo, so that's what it had to be and frankly it worked just as well.
The great thing was that the pizza was thin and crispy and impossible to eat with your hands, but it was good for my Dad, since he's not too keen on food that requires strength of teeth and a lot of chewing, meaning regular pizzas have not been an option for years.
The cheese and chorizo were both fairly salty, so if making the sauce, make sure not to put any salt in it.
I think capers would have been nice in there somewhere and possibly some chilli for extra kick.
This pizza definitely worked best fresh out of the oven, but is also edible, albeit a bit soggy, after a good whizz in the microwave. In fact, for the second round I invited my Sister Bip over and she liked the pizza so much, she had seconds and also wanted to take the left-over home. However, I'd already set it aside for my lunch box, so I didn't let her have it.
The second round I also timed - 50 minutes from taking out the ingredients from the fridge to serving it on the table and it was enough for 4 people. So Bip should be able to make one herself, it's dead easy.