MADE TO SHARE
Chicken and Camembert Puff Pizza with Hollandaise
Crisp, flaky, puff pastry with creamy camembert, chicken and bacon.
EASY
30 MINS
SERVES 2
ABOUT THE RECIPE
Pizza night gets a little carried away here, in the best possible way. This chicken and camembert puff pizza has a crisp, flaky base, soft melted cheese and hollandaise at the end, which makes it feel far more decadent than the effort involved. Easy, rich and absolutely a knife-and-fork situation.
THE RECIPE
Ingredients
1 sheet frozen puff pastry, thawed
50 g crème fraîche
100 g tasty cheese, grated
20 g baby spinach
4 cherry tomatoes, quartered
1 rasher streaky bacon, halved lengthways and sliced into roughly 2.5 cm pieces
50 g shredded cooked chicken
50 g camembert, cut into roughly 2.5 cm slices
1 to 2 tsp chilli flakes, optional
Hollandaise sauce, generous amount for drizzling
Method
1.
Preheat your oven to 200°C fan-forced.
2.
Place the puff pastry sheet onto a pizza tray and prick it all over with a fork. A tray with holes in the base works especially well here, as it helps the pastry crisp underneath.
3.
Leaving a roughly 1.5 cm border around the edge, spread the crème fraîche evenly over the pastry base.
4.
Sprinkle the grated tasty cheese over the crème fraîche.
5.
Layer over the baby spinach, cherry tomatoes, bacon, shredded chicken and camembert.
6.
Sprinkle with chilli flakes, if using. This is optional, but the gentle heat works beautifully against the creamy cheese and hollandaise.
7.
Bake for 18-20 minutes, or until the pastry is puffed, crisp and golden, the bacon is cooked, the cheese is melted and the camembert is soft and golden in places.
8.
Remove from the oven, cut into 6 rectangles, drizzle generously with hollandaise sauce and serve immediately.
SAMANTHA'S NOTES
Use a perforated tray
Keep a border
Serve it hot
Airflow underneath helps puff pastry cook through and crisp properly. A pizza tray with holes helps stop the base becoming soggy beneath the crème fraîche, cheese and camembert.
Leave a small edge clear of toppings so the puff pastry can rise and crisp around the outside. It also gives you that flaky little crust.
This is best straight from the oven, while the pastry is crisp, the camembert is soft and the hollandaise is freshly drizzled.
HUNGRY FOR MORE?
New recipes from my kitchen to yours.
Join the Slick List for new Original Recipes, kitchen notes and fresh ideas, sent straight to your inbox.
Fresh recipes, Friday drinks and vintage cookbook gems. Straight to your inbox.
