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Pesto Puff Pizza

10

Category : Dinner, Pesto, Pizza, Quick Dinners

 The other night while hubby was gone on a business trip I found myself in the spot of craving something luscious and yummy but I was tired at the same time and didn’t want to spend a few hours in the kitchen if I wasn’t even going to get to impress the hubby with an awesome meal. That is when this idea came into my mind! I still had some of this fresh Arugula Pesto to use and that is when it hit me… PIZZA! But I didn’t want to have to get out the yeast and wait for the rising process or any of that because I had other things to get done before the hubby got home. That is when it hit me! I had some puff pastry in the freezer (because I always keep that in my freezer you never know when it will come in handy!) I took it out and set it on the counter to thaw out a bit while I did some of my other chores (laundry, dusting & feeding my fur kids!) about an hour or so later I was ready to tackle my puffy pizza pesto dinner! You might have had puff pastry in a dessert but you may never have had it in a savory dish! It is perfect for both. It has tons of light flaky layers that can take any quick dinner, appetizer or dessert to the next level! And that is just what I wanted to do!

Pesto Puff Pizza

Ingredients

  • 1 sheet of puff pastry (there are two sheets per box)
  • 3 to 4 Roma tomatoes
  • 2 ounces of goat cheese
  • 4 ounces fresh mozzarella cheese (sliced)
  • 4 to 5 tablespoons Arugula Pesto (click here for the recipe) This is personal preference so slather on as much as you want!
  • Approx.1 tablespoon Olive oil
  • 2 to 3 tablespoons of Parmesan Cheese (this is just to garnish)
  • 1 to 2 tablespoons freshly chopped flat Italian parsley (this is just to garnish and this is optional)

Heat your oven to 400 degrees.

Take one sheet of puff pastry out and slightly roll it on a piece of parchment paper that is on a baking sheet. You only want to slightly do this to get the folds out of the dough.

You would never believe something so puffy and flaky would come from something so thin!!

Next you want to prick holes in the pastry all along the edge to get a “crust” to puff up while the pastry is baking. Then you want to also prick the inside area of the pizza as well so it does not puff up out of control with air. (you will notice the olive oil on the pastry before I pre cooked it, this turned out alright but for better results you want to cook it first like it says in my printable recipe! Like my mom used to say “Do as I say and not as I do!” ha ha)

See the border to be sure a crust puffs up.

Now you have to prick some holes in the center so it does not puff up like crazy!

Place the baking sheet with the pastry in the oven and bake for 10 minutes. (I am going to pretend like I did this step before the rest of these photos!)

Pull the puff pastry out of the oven and brush on the olive oil all over the pizza. This gives a little moisture to the dough and willl make the pesto spread a little easier.

Next you want to brush on the arugula pesto. Look at all that gorgeous green goodness! That is a flavor explosion right there! Add as much as you like I like enough to get all that flavor in there and once it bakes it is not over powering!

Top with crumbles of the goat cheese. Goat cheese is very creamy and it doesnt crumble that well so just do the best you can or you can try to spread it on. It adds a great dimension of flavor and you will be glad you added it to your pizza!

Then add slices of mozzarella…

Place the Roma tomatoes on top of the cheese…

Just look at this goodness!!

Grate on a little parmesan cheese…

Just looking at this photo I know how good this is going to be!

Bake for another 5 minutes or until the cheese is melted and bubbly.

Look at how puffy and flaky that crust is… it is buttery and light and just plain delicious!

Take out of the oven let it cool slightly then garnish with a little fresh parsley…

Cut, serve and EAT!!!

Yum…

This would make a great appetizer or a main course! Either way if you need a tastey meal in a pinch this is sure to do the job!

Here is the printable recipe…

 

Rating: 5

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

  • 1 sheet of puff pastry (there are two sheets per box)
  • 3 to 4 Roma tomatoes
  • 2 ounces of goat cheese
  • 4 ounces fresh mozzarella cheese (sliced)
  • 4 to 5 tablespoons Arugula Pesto (click here for the recipe) This is personal preference so slather on as much as you want!
  • Approx.1 tablespoon Olive oil
  • 2 to 3 tablespoons of Parmesan Cheese (this is just to garnish)
  • 1 to 2 tablespoons freshly chopped flat Italian parsley (this is just to garnish and this is optional)

Instructions

  1. Heat your oven to 400 degrees.
  2. Take one sheet of puff pastry out and slightly roll it on a piece of parchment paper that is on a baking sheet. You only want to slightly do this to get the folds out of the dough.
  3. Next you want to prick holes in the pastry all along the edge to get a “crust†to puff up while the pastry is baking. Then you want to also prick the inside area of the pizza as well so it does not puff up out of control with air.
  4. Place the baking sheet with the pastry in the oven and bake for 10 minutes.
  5. Pull the puff pastry out of the oven and brush on the olive oil all over the pizza.
  6. Next you want to brush on the arugula pesto.
  7. Top with crumbles of the goat cheese and slices of mozzarella.
  8. Place the Roma tomatoes on top of the cheese.
  9. Bake for another 5 minutes or until the cheese is melted and bubbly.
  10. Take out of the oven let it cool slightly then cut, serve and EAT!!!
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Comments (10)

Yum..I would have inhaled the ENTIRE thing!!!

If you have a good salad you might not but yes it is that good. It is so light and not heavy at all but the flavors all shine really well thanks to the puff pastry! There is no dough crust trying to be the super star of the dinner! I swear puff pastry could save the world!!

Looks fabulous. Excellent photography on this one!

Thanks!

great idea Heather! wow…that looks so tasty. I can’t wait to try it!

These puff pizzas look sooo good Jonsey! I cant wait to try these.

oh yum! these look heavenly:) thank you for sharing this.

Thanks so much! Thank you for the comment and for stopping by!!

That pizza looks fabulous, Heather! I once made miniature pizzas using scraps from a Daring Bakers Puff Pastry challenge, but just the usual, pepperoni, sauce and mozzarella! I would definitely prefer goat cheese, pesto and tomatoes! LOL@ puffy pesto pizza – awesome moniker!

Thanks Lisa!! Puff pastry makes for good everything!!!

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