Little Monster Pizza Pastries

STEP 1: MAKE THE HERBY TOMATO FILLING

Warm the olive oil in a small saucepan over medium heat and cook the garlic for 30 seconds. Stir in the tomato paste and cook for 1 minute, then add the passata and dried oregano. Simmer, stirring often, for 8–10 minutes until thick enough to hold a line drawn with a spoon. Off the heat, stir in the basil and season with salt and black pepper. Cool completely; a thick, cold filling keeps the moisture inside the pastry rather than soaking the base.

STEP 2: MIX THE PASTRY

Whisk the gluten-free flour blend, xanthan gum and fine salt in a large mixing bowl. Toss in the butter cubes and press each one flat between your fingers, keeping visible pieces of butter. Mix the beaten egg with 5 tablespoons of the ice-cold water and the lemon juice, pour into the bowl and bring together into a shaggy dough, adding the last tablespoon of water only if needed. Press into a rectangle, wrap and chill for 20 minutes.

STEP 3: LAMINATE THE PASTRY

Roll the dough between two sheets of parchment paper into a rectangle about 12 x 6 in (30 x 15 cm). Peel off the top sheet and use the bottom sheet to lift and fold the dough in thirds like a letter. Give it a quarter turn and repeat. Wrap and chill for 20 minutes. Give two more folds the same way, then chill for at least 30 minutes. Gluten-free dough cracks rather than stretches, so press any splits back together and keep the dough cold throughout.

STEP 4: ROLL AND CUT

Line two large baking sheets with parchment paper. Halve the pastry and roll each half between parchment to about 12 x 9 in (30 x 23 cm) and 1/8 in (3 mm) thick. Using a ruler and a sharp knife or pizza wheel, cut each sheet into three 3-in (7.5-cm) strips, then cut the strips into 12 rectangles: four 2 x 3 in (5 x 7.5 cm), four 3 x 3 in (7.5 x 7.5 cm) and four 3 x 4 in (7.5 x 10 cm). Match the sizes across both sheets, one set for bases and one for lids. The mixed sizes are the point: little monsters come in different sizes.

STEP 5: FILL AND SEAL

Lay the bases on the lined baking sheets. Spread each with a thin layer of tomato filling, leaving a 1/2-in (1-cm) border. Scatter over the cheddar, grated mozzarella, diced chorizo and pepperoni, then finish with the Parmigiano Reggiano. Beat the egg with the pinch of salt and use a pastry brush to paint the borders with egg wash. Cut the sliced chorizo into tongue shapes and lay one on the lower border of each base so it pokes out past the edge. Cut a small slit in each lid where the eyes will sit, place the lids on top and press the edges firmly to seal, trapping the tongues in place. Chill for 15 minutes.

STEP 6: BAKE IN TWO STAGES

Heat the oven to 400°F (200°C), checking it with an oven thermometer. Brush the tops with egg wash, avoiding the cut edges so the layers can rise. Bake for 20 minutes, then raise the oven to 425°F (220°C) and bake for 5–8 minutes more until deep golden and crisp.

STEP 7: ADD THE EYES

While the pastries bake, stamp the fresh mozzarella slices into rounds with the round cutter and pat them dry. Slice the black olives into small discs for pupils. In the last 2–3 minutes of baking, press one or two eyes onto each pastry over the slit, top each with a pupil and return to the oven just long enough for the mozzarella to soften and grip.

STEP 8: COOL AND SERVE

Cool on the baking sheets for 10 minutes so the filling settles, then serve warm. The pastries are best eaten the day they are baked; reheat at 350°F (180°C) for 6–8 minutes to re-crisp. If serving anyone who must avoid gluten, check every label, including the chorizo, pepperoni, cheeses and flour blend.