Puff Pastry Pizza for Halloween

Boil the mushrooms (10 minutes).
Put the sauce on fire, cook for 5-8 minutes.
If the sauce is liquid, then dilute 1 tsp flour in a small amount of water and pour into the sauce, mix well.
Chop ham, onion, mushrooms, olives. Grate the cheese.
Sprinkle the work surface with flour.
Roll out the dough. Put it on a baking sheet.
Grease the dough with sauce.
Put onions, ham, salami, mushrooms, sprinkle with cheese and garnish with olives.
Bake in a preheated oven to 200 C for 18-20 minutes.

Puff pastry — dough used in baking puff pastry, buns, samsa, and other culinary products — puffs. A characteristic feature of puff pastry is that its main component is oil (animal or vegetable), which is almost as much by weight as flour. Puff pastry in the professional language of cooks can be called the dough itself.
Puff pastry can be yeast, soda or unleavened. In any case, the main component of such a dough, in addition to flour, are different types of animal and vegetable fats (usually butter, less often margarine based on vegetable oil). Due to the content of individual layers of fat, which ceases to be liquid at room temperature at 20 ° C, and the layering of the dough is achieved.

During the cooking process, thin layers of dough alternate with layers of fats, the resulting "sandwich" is repeatedly rolled out and folded to increase the number of layers. The preparation of such a dough is very laborious, since it must be rolled out in a thin layer, in no case allowing gusts at the same time. During the rolling process, the dough should remain cool, for which, after making each layer, it is cooled .
Frozen ready-made puff pastry (semi-finished product) for home baking can be purchased in grocery stores.
Puff pastry differs from phyllo dough (used, in particular, in the manufacture of baklava), although in some culinary products these two types of dough can replace each other. To make phyllo, less fat and more flour are used, and the dough turns out to be more crispy and brittle.