Puff pastry, I’ve learned, is one of those things that you just don’t make on your own. It is perfectly wonderful to buy frozen puff pastry, such as Pepperidge Farm’s puff pastry sheets. Using this delicious product, you can make several savory or sweet treats. This savory pizza recipe is great to take to a party. Or, it will serve four people for dinner.
Ingredients
- One box of Pepperidge Farm’s puff pastry sheets
- 1/8 cup extra-virgin olive oil
- 3 large cloves garlic, minced in a garlic press
- 1 egg
- Kosher salt to taste
- 1/2 cup plus 1/4 cup grated parmesan-reggiano cheese
- About 6 plum tomatoes, sliced
- One 16-ounce package of mozzarella cheese, shredded
- Approx. 10 leaves fresh basil, sliced chiffonade
Thaw the puff pastry boxes according to the instructions on the box. Pour the oil into a bowl and add the minced garlic. Season with a little salt, stir and set aside.
When the puff pastry is thawed, preheat the oven to 425 degrees. While the oven is preheating, line a baking sheet with tin foil and season it with a thin coating of olive oil. Next, lay both pastry sheets next to each other on the center of the baking sheet, pressing them together in the center so they form a large rectangle.
With a pizza cutter, cut a three-quarter-inch strip off each side of the puff pastry and set the strips aside. Next, beat the egg. Using a pastry brush, coat the entire pastry sheet rectangle with egg. Then place the cut strips of puff pastry on top of all four edges of the triangle. This will create a raised pizza crust. Brush the raised pastry strip edges with egg.
Now, sprinkle the parmesan cheese over the entire puff pastry. Using a fork, prick holes the puff pastry every inch or so. Season with an even sprinkling of salt and blind bake the crust for about 15 minutes or until it has crisped up and is golden.
While the shell is baking, slice the plum tomatoes into 1/4 inch slides. Then cut each slice in half. Place them on a paper towel lined plate, salt them and cover them with paper towels, pressing down gently to dry them out a little.
When the puff pastry shell is finished blind baking (it should be just golden and crispy), remove it from the oven. Sprinkle all of the shredded mozzarella cheese evenly over the shell. Line the tomatoes in a shingled fashion on top of the mozzarella. Brush the olive oil and garlic mixture over the tomatoes, thoroughly coating them. Sprinkle the tomatoes with a little salt. Sprinkle the remaining 1/4 cup of parmesan-reggiano cheese over the tomatoes.
Return the pizza to the oven and bake it for an additional 15 to 18 minutes at 425 degrees. When the pizza is finished baking, sprinkle the fresh chiffonade of basil over top, slice it with a pizza cutter and serve!
Ready to eat!
