August 6, 2012

Crispy Pizza

What's in the Fridge:
- 1 sheet puff pastry
- 1/2 cup pesto
- 1 tomato sliced thinly
- 1 1/2 cup shredded mozzarella
- 1/2 can artichoke caps diced

- Preheat the oven to 425
- Let the puffed pastry get to almost room temperature, then roll out on a floured surface

Puffed Pastry
- Place dough on a greased baking sheet, poke in multiple places with a fork and press along the perimeter to make a crust
- Bake for 10 minutes

Cooked puffed pastry
- Spread pesto evenly on cooked puffed pastry, leaving 1/2 inch clean around the perimeter
- Top with mozzarella, tomatoes and artichokes, in that order.  Save some of the cheese to add after the artichokes.

Ready for the oven
- Return to oven for 10 minutes
- Remove from oven and let cool for 5 minutes

Pizza out of the oven
 - Slice and serve!

Bon Appetit!

No comments:

Post a Comment