PUFF PASTRY PIZZA
Steps:
- Unroll the roll of puff pastry dough and use a pizza cutter to cut out 12 square pieces.
- Spread pizza sauce on each piece.
- For the classic cheese version, toss Mexican cheese blend on top of the sauce.
- For the sweet and spicy version, toss some pineapple chunks, red chilli flakes and mozzarella cheese on top of the sauce.
- For the vegetable version, toss some green peppers, onions, olives and mozzarella cheese on top of the pizza sauce.
- For the pepperoni version, toss some mini pepperoni slices and mozzarella cheese on top of the pizza sauce.
- Place the pizza tarts on a baking tray, lined with parchment paper or sprayed with oil.
- Bake at 400 degrees for about 10 minutes or until the edges are golden brown.
Nutrition Facts : Calories 200 kcal, Carbohydrate 11 g, Protein 7 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 370 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PUFF PIZZA TART
This tart requires just four main ingredients and can be assembled in minutes, without a knife or chopping board in sight
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7. Unroll the pastry onto a large baking sheet and prick all over with a fork. Spread over the pesto, leaving a border of roughly 1 inch around the edge. Layer on the salami, top with the torn mozzarella and some seasoning, then bake for 15-20 mins until the pastry is golden, risen and crisp.
- Drizzle with a little extra virgin olive oil, if you like, and scatter over some rocket.
Nutrition Facts : Calories 597 calories, Fat 47 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 2.29 milligram of sodium
PUFF PASTRY PIZZA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 pizzas
Number Of Ingredients 18
Steps:
- For the crust: Slice the 2 pastry sheets in half down the middle. Place the halves on 2 baking sheets lined with parchment or baking mats.
- Preheat the oven to 415 degrees F, then start on the pizza toppings.
- For the toppings: In a large skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 minutes. Pour in the wine and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Remove from the heat and set aside.
- To build the pizzas: brush a thin layer of olive oil in the center of each puff pastry half, leaving a 1/2-inch border. On each piece of pastry, sprinkle on 1/4 cup of the mozzarella, again so that it covers all but a 1/2-inch border around the pastry. Sprinkle the cooked mushrooms on one piece of pastry. On the second, sprinkle on the halved tomatoes and black olives. On the third, lay the pepperoni slices and sliced pepperoncini. Press the toppings lightly into the cheese. Leave the fourth piece of pastry plain (just cheese).
- Bake for 15 minutes; the pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine.
- Remove from the oven and sprinkle the goat cheese crumbles and half the basil over the mushroom pizza. Sprinkle the remaining basil over the tomato pizza. Top the pepperoni pizza with the fresh oregano. Top the plain pizza with the prosciutto, arugula and Parmesan shards
- Slice each into smaller pieces and serve!
PUFF PASTRY PIZZAS
Have fun preparing these puff pastry pizzas with kids. Chop up any veg you have into small pieces and let everyone choose their own toppings
Provided by Cassie Best
Categories Buffet, Lunch, Snack
Time 45m
Yield Serves 4 (or 3 adults and 2 children
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unroll the pastry, cut into six squares and arrange over two baking trays lined with baking parchment. Use a cutlery knife to score a 1cm border around the edge of each pastry square. Bake for 15 mins, until puffed up but not cooked through.
- While the pastry cooks, make the sauce and prepare your toppings. Mix the tomato purée, tomato ketchup, oregano and 1 tbsp water. Grate the cheese and chop any veg or herbs you want to put on top into small pieces. Set aside.
- Remove the pastry from the oven and squash down the middles with the back of a spoon. Divide the sauce between the pastry squares and spread it out to the puffed-up edges. Sprinkle with the cheese, then add your toppings. Bake for another 5-8 mins and serve.
Nutrition Facts : Calories 357 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
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