Pizzza!!! It’s my sin food, one which I just cannot give up no what diet I am on. It’s the ultimate comfort food for me and one which I love even more when I can make it at home.
Making pizza dough was not something which took my fancy so I thought why not just make a quick but creative meal and delicious too using ingredients which I can find in the fridge. Puff pastry pizza here I come! I had so much fun creating these and they tasted absolutely divine. I had two sheet of puff pastry at home and I made two pizza’s. A larger one, featured in the photos below for my husband and a smaller one for me.
These lovely little pizzas are a wonderful twist to traditional pizza and are just enough for a light meal for two. I suggest making a salad on the side with garlic bread to make it a complete meal. There are different ways to make these pizza’s. Some recipes I have come across have lightly cooked the pastry first before topping with ingredients while others have omitted the use of ‘wet’ ingredients like base sauces. In mine I have done neither and have found that the pizza’s have come out lovely and crispy and fully cooked.
I tell you it’s a real crowd pleaser, but remember to double or even triple up on the recipe as they are not as traditional pizzas. These pizza are yummy and so doubling up will be needed.
Enjoy, I know we did!
Puff Pastry Pizza
Sheets of puff pastry
2 cloves garlic
2-3 green chillies
1 tablespoon sun-dried tomato pesto
1 yellow pepper
¼ cup mozzarella cheese
¼ cup cheddar cheese
Mixed dried or fresh herbs
- Chop or use a mini chopper to mince the green chillies and garlic. Set aside.
- Grate or crumble the mozzarella. Set aside.
- Chop mushrooms and peppers. You can use any other of your favourite pizza toppings.
- In a small bowl, add 1 to 1 ½ teaspoons of garlic and green chillies.
- Add 1 tablespoon pesto and mix well.
- On a baking tray, lay down foil or a baking sheet. Grease and the place 1 sheet of puff pastry and brush lightly with olive oil.
- Spread the pesto onto the puff pastry.
- Leave a boarder around the edge.
- Arrange mushrooms and pepper onto the pastry.
- Top with grated or crumble mozzarella and grated cheddar.
- Leave a boarder to allow the pastry to puff.
- Place in a preheated oven at 180c for 20 minutes.
- When puff pastry has risen and is golden brown in colour remove from the oven and allow to cool for 5 minutes.
- Sprinkle with herbs and serve!
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What a great idea to use puff pastries for the crust to save time! We sometimes use naan or flatbread as our crust to save time too! http://www.ourfoodieappetite.com/el-arepazo-latin-grill-review-gahanna-oh/
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