Puff Pastry Garden Pizza
Puff pastry takes the hard work out of pizza making, leaving you more energy to chop up a lot of fresh garden veggies to top your summer pizza!
Servings: 2 servings
Ingredients
- 1 Pepperidge Farm puff pastry sheet thawed
- 1 tbsp garlic extra virgin olive oil or regular will do
- 1 cup shredded Parmesan cheese divided
- 1 cup shredded mozzarella or small mozzarella balls quartered
2 cups of any of the following diced vegetables
- 2 diced vegetables
- cherry tomatoes halved or quartered
- asparagus cut into 1 inch pieces
- squash or zucchini diced in to 1 inch pieces
- red onion diced small
- very small broccoli florets
- diced carrots
- and if you’re not using garlic oil 1-2 cloves minced garlic
- Dried or fresh basil to taste
- Cracked black pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- If the puff pastry isn’t thawed, set it on the counter while you chop the vegetables.
- Dice 2 cups of your desired vegetables and set aside.
- Once the puff pastry is thawed, place it on a piece of parchment paper or Silpat on a baking sheet.
- Use a pastry brush to spread the tablespoon of garlic oil over the pastry sheet.
- Evenly spread out ½ cup of the Parmesan and all of the mozzarella cheese over the oil-spread pastry.
- Mix together the vegetables and carefully spread them across the pastry, leaving a quarter to half inch bare on each outer edge.
- Sprinkle with the basil and black pepper, the evenly distribute the rest of the Parmesan on top.
- Bake for 15-17 minutes or until the edges of the pastry are golden brown.
- Remove from oven and cut with a pizza slicer and serve immediately.