Puff Pastry Pizza Margherita
The puff pastry adds a fresh twist to a classic combination of flavors.
- 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed according to package directions
- 2 tablespoons prepared basil pesto
- 1 (14 ½-ounce) can diced tomatoes, drained well
- 1 cup shredded mozzarella cheese, or 1 cup fresh mozzarella cheese, diced
Preheat oven to 400 degrees. Set aside a large baking sheet.
On a large piece of parchment paper or a large piece of aluminum foil coated with cooking spray, roll (or press with your fingers) the puff pastry sheet into a 12-inch square (it doesnt have to be perfect). Transfer pastry, on the parchment or foil, to the baking sheet.
Using a fork, prick the dough in a line around the dough, about 1-inch in from the edge, to create a border.
Spread the pesto evenly inside the border, leaving the 1-inch border plain. Top with the tomatoes and mozzarella.
Bake for 15 to 20 minutes, until the crust is golden.
- Thaw the frozen puff pastry sheet in the fridge overnight, so it will be ready when you are.
Submit!
