Puff Pastry Pizzas are a fun little concept that I read about on The Pioneer Woman's blog earlier this year. I have made them a couple of times with different variations of toppings, and they've been amazing each time. They're great as an appetizer for a party, especially because they're quick and easy to make in large quantities. The options for toppings are quite literally endless - so take the frame of this recipe and get as creative as you like! These are best served warm, straight out of the oven. The recipe below will serve to make two pizzas. Enjoy!
Here's the recipe:
- 1 sheet of puff pastry
- 1/3 cup cherry/grape tomatoes, or to taste
- 1/2 cup mozzarella cheese, grated
- olive oil
- salt and pepper
- 3 cloves garlic
- basil for sprinkling
1. Thaw the puff pastry according to instructions on the side of the box.
2. Halve the grape/cherry tomatoes.
3. Preheat oven to 415 degrees.
4. Take one sheet of puff pastry and carefully cut it down the center. Place both halves on a baking sheet.
5. Brush a strip of olive oil down the center of the puff pastry lengthwise.
6. Mince garlic and spread half of it down the center of each strip of puff pastry. Sprinkle with salt and pepper.
7. Sprinkle 1/4 cup of cheese down the center of each puff pastry. Make sure not to sprinkle too close to edges of the puff pastry as this will weigh it down while baking, and prevent the crust from puffing up.
8. Sprinkle 1/4 cup of halved tomatoes on each strip of puff pastry.
9. Bake for 15 minutes.
10. While pizza is baking, chiffonade some basil.
11. When pizzas are out of the oven, deflate any large bubbles with a fork. Garnish with basil strips and serve warm. Enjoy!
