Roll out the puff pastry on a baking sheet with paper it is rolled in. Then spread the sour cream on it. If you prefer to use crème fraîche, please take less than 100 g, otherwise it will taste slightly too “greasy” with the goat cream cheese.
Then pluck the fresh rosemary from the stalks and roughly chop it - spread the needles and on the sour cream, then sprinkle generously with fleur de sel. If you cannot get fresh rosemary, you should switch to fresh thyme, but under no circumstances use dried rosemary.
Then spread the goat`s cream cheese in larger chunks on the floor with your fingers, then cut the cherry tomatoes in half and spread them on top as well.
For the umami, add a few dried tomatoes, cut into fine strips, on top.
Then drizzle the honey over the goat cream cheese in particular. If you only have solid honey, you can heat it in the microwave at 180 W for 1 minute, so it can be distributed better.
Then bake the puff pastry pizza for 20 minutes on the lowest rack at 230 ° C top / bottom heat, convection is not suitable here. It is important to use the bottom rail, otherwise the honey and the rest of the topping will burn.
The pizza is a great combination of salty and sweet and is something completely different, but super simple and quick to prepare.
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