Cook: Puff Pastry Pizza
When people think of puff pastry, they often think of beef wellington or desserts. I’m not much of a baker so I decided to transform the buttery, flaky crust into something more savory.
Enter, puff pastry pizza-ish! No need for sauce in this easy weeknight pizza recipe, just substitute some roasted tomatoes instead. This recipe is perfect to satisfy your pizza craving and can be made with a variety of toppings. My recipe below uses roasted kale, tomatoes, garlic, red onions, and mozzarella cheese. Also best topped with hot sauce!
As a side note, I also think this would be delicious with roasted broccoli and cauliflower, or asparagus and goat cheese, or some good old pepperoni and sausage. The possibilities are endless. You could also turn it into a breakfast treat with thinly sliced potatoes, bacon, and some fried eggs.
Puff Pastry Pizza
Serves: 2-4 people
Prep Time: 30 minutes, Total Time: 45 minutes
Ingredients:
4 small roma tomatoes (medium slices)
1/2 red onion (medium slices)
6 garlic cloves (smashed and cut in half)
1/2 to 1 full cup massaged kale*
1 cup shredded mozzarella cheese
Kosher salt & pepper to taste
Good quality olive oil
Directions:
Preheat oven to 425°. Defrost one sheet of puff pastry from the freezer, it should be pliable enough that you can roll it out.
While your dough is thawing, prepare the vegetables. Wash and dry the tomatoes and cut in medium sized slices. Smash your peeled garlic and cut lengthwise in half. Wash, peel, and slice 1/2 a red onion into medium sized slices.
*For kale prep, wash and dry kale - cut into large chunks and put into a mixing bowl. Drizzle some good quality olive oil, salt and pepper, and gently massage for about 3-4 minutes. The kale should get darker and there will be a little more than half of the amount you started with. You’ll feel the texture change and know that it’s ready.
Place the tomatoes, garlic, and onions on a roasting pan and drizzle with olive oil, salt, and pepper. (You don’t need to roast the kale in this initial round). Make sure to mix everything well so that all the vegetables are evenly covered on the pan. Roast in the oven for 10 minutes, flip about halfway through so one side doesn’t get more brown than the other. Once they are nice and roasted, pull them out to let cool.
On a lightly flour dusted surface, roll out the puff pastry so it fits in a 10 inch by 15 inch pan.
Place the rolled out dough on parchment paper in the pan. Place another sheet of parchment paper on top of the dough and layer a smaller pan on top. This helps the pastry from puffing up too much in the oven.
Let the oven cool to 400°. Bake the puff pastry for around 10 minutes. Remove from the oven and remove the pan on top.
Layer your cheese, kale, and tomatoes onto the puff pastry. Add the onions and garlic. Drizzle some olive oil on top with some everything bagel seasoning (if you have it). Put it back in the oven for another 10 minutes or until the crust is a nice toasted brown.
Optional: before you put the pizza into the oven, you can make an egg wash and brush the pastry that’s showing. It will give it a beautiful shine.
Puff pastry rolled out to fit inside your baking sheet.
After it’s baked, it’ll look similar to this. Start layering your toppings!
Ready to go back in the oven for 10 minutes.