Serves 6

Ingredients:

• Puff pastry sheets: 2 × 320 g (11.3 oz each), thawed
• White sauce (shop-bought): 50 g (1¾ oz / ~3 tbsp)
• Mozzarella cheese strings: 4–5, for stuffed crust only
• Mozzarella, grated: 50 g (1¾ oz / ~½ cup), for topping
• Gouda, grated: 35 g (1¼ oz / ~⅓ cup), for topping
• Pepperoni: 35 g (1¼ oz / ~12–15 slices)
• Sausage meat: 50 g (1¾ oz), pinched into small chunks
• Unsmoked bacon lardons: 35 g (1¼ oz)
• Olive oil / egg wash: ½–1 tsp (2–5 ml)

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Instructions:

1. Prepare Pastry Base & Stuffed Crust
2. Preheat fan oven to 200–210 °C (390–410 °F).
3. Place one puff pastry sheet on a lightly greased baking tray.
4. Brush lightly with water or milk and place the second sheet directly on top. Press edges to seal.
5. Lay mozzarella cheese strings along all four edges.
6. Fold edges over the cheese to form a stuffed crust, pressing firmly to seal.
7. Brush edges with olive oil or egg wash (2–5 ml / ½–1 tsp).
8. Dock the center by pricking small holes with a fork through both layers.
9. Pre-Cook Toppings (Optional but Recommended)
10. Fry bacon lardons (1¼ oz / 35 g) until golden.
11. Lightly brown sausage meat (1¾ oz / 50 g).
12. Pepperoni can be used raw.
13. Assemble Pizza
14. Spread white sauce (1¾ oz / 50 g / ~3 tbsp) evenly over the center, leaving stuffed crust edges clear.
15. Sprinkle half of the grated mozzarella (¾ oz / 20 g / ~¼ cup) over the sauce.
16. Add sausage meat, bacon, and pepperoni (3¼ oz / 90 g) evenly.
17. Top with remaining grated mozzarella (¾ oz / 20 g) and grated Gouda (1¼ oz / 35 g / ~⅓ cup).
18. Bake
19. Bake 25–30 minutes, until pastry is golden, puffed, and cheese melted.
20. Check halfway; cover with foil if top browns too quickly.
21. Serve
22. Let cool 3–5 minutes before slicing into 6–8 rectangles.
23. Optional: sprinkle with dried oregano or fresh basil.