Puff Pastry Pizza

Preheat your oven to 400°F (200°C).

Lightly oil a sheet pan and place a sheet of parchment paper on top. The oil helps the parchment stick.

Lay the sheet of puff pastry on the parchment paper. If needed, use a rolling pin to gently roll it out to fit the pan.

Using the back of a butter knife, score a border about a half-inch from the edge all the way around the pastry. Be careful not to cut all the way through.

Spread a light layer of tomato sauce evenly inside the scored border.

Blind bake the pastry for 10 minutes.

Remove the pan from the oven. Sprinkle the shredded mozzarella cheese over the sauce, followed by the soppressata slices and thinly sliced red onion.

Drizzle a little olive oil over the toppings.

Return the pizza to the oven and bake for another 15-20 minutes, or until the crust is golden and puffed and the cheese is bubbly.

Remove from the oven and immediately grate fresh Parmesan cheese over the top.

Let it cool for a moment before slicing and serving.