This puff pastry pizza makes for a quick lunch or dinner. The results are a light, flaky crust. Feel free to modify with your favorite pizza toppings.
Ingredients
- 2 sheetss frozen puff pastry , thawed
- 1 large egg
- 1 tablespoon water
- 1 whole peeled tomatoes , 14.5 ounce can
- 2 teaspoons extra-virgin olive oil , divided
- 1 clove garlic
- 1 pinch sea salt
- 6 ounces fresh mozzarella cheese , chopped
- 0.25 cups shredded Parmigiano-Reggiano cheese
- 10 basils leaves , torn
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C). Spread each sheet of puff pastry onto a piece of lightly floured parchment paper. Use a rolling pin to roll pastry into even rectangles. Lift pastry (with parchment paper) onto baking sheets.
-
2
Pierce puff pastry all over with a fork. Beat egg with water in a small dish; brush pastry all over with egg wash.
-
3
Bake in the preheated oven for 10 minutes.
-
4
Meanwhile, pulse tomatoes, 1/2 teaspoon of the olive oil, garlic, and a pinch of salt together in a food processor until pureed.
-
5
Carefully press pastry crusts down to deflate them. Spread half the tomato sauce evenly to within about an inch of edges of each crust; drizzle with remaining olive oil. Top evenly with mozzarella cheese and Parmigiano-Reggiano cheese.
-
6
Bake until cheese is melted and crust edges are golden, about 5 minutes more. Remove from the oven and scatter basil leaves over the top. Slice and serve hot.
Nutrition Facts
Per serving
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