Dinner Gets Creative & Fun with Puff Pastry

When meal planning, I get inspirations on what to make for the week by seeing what ingredients I have on hand. This helps me to think outside the box, reduce food waste, and save on my grocery budget! Last week I ventured out to try a new recipe (Asparagus and Goat Cheese Tart) by Just A Taste. I had 1 puff pastry sheet leftover from the recipe and did not want it to go to waste…. So I got creative and Puff Pastry Pizzas were born!!!

The fun aspect of Puff Pastry Pizzas is that the options are endless in terms of flavor combinations!!!! This meal was super easy, inexpensive, and requires minimal cooking skills. This would be a great recipe for families to make together, for individuals to whip up on a whim, and couples to enjoy on a date night!

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MUSHROOM & PESTO PASTRY PIZZA

Ingredients:

  • 1 Puff Pastry Sheet, Cut in Half and Score Around the Edges with A Sharp Knife
  • Basil Pesto
  • Portobello Mushroom
  • Kalamata Olives
  • Extra Virgin Olive Oil
  • Garlic Salt & Pepper
  • Goat Cheese (or Cheese of Choice such as feta, gorgonzola, etc)
  • Pine Nuts

Directions:

Pre-heat oven to 400 degrees. Once puff pastry is scored, place on a baking sheet lined with parchment paper and gently pierce pastry with a fork to allow air to escape. Spread 2-3 Tbsp Basil Pesto on pastry.

While oven is warming, cut portobello mushrooms into long strips, coat with EVOO, garlic salt, and pepper. Sauté or grill portobello mushrooms until soft. Place mushrooms, pine nuts, and kalamata olives on pizza. Bake for 12 – 15 minutes or until pastry is slightly brown. Before serving, top pizza with goat cheese and cut into 4 slices.

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BASIL & MOZZARELLA PASTRY PIZZA:

Ingredients:

  • 1 Puff Pastry Sheet, Cut in Half and Score Around the Edges with A Sharp Knife
  • Fresh Basil Leaves
  • Marinara Sauce
  • 1/3 cup Mozzarella Cheese
  • Arugula
  • Portobello Mushrooms

Directions:

Pre-heat oven to 400 degrees. Once puff pastry is scored, place on a baking sheet lined with parchment paper and gently pierce pastry with a fork to allow air to escape. Spread 2-3 Tbsp spaghetti sauce on pastry and top with fresh basil leaves. Sprinkle 1/3 cup mozzarella cheese. Bake for 12-15 minutes or until pastry is slightly golden brown.

While pizza is cooking, cut Portobello mushrooms into long strips, coat with EVOO, garlic salt, and pepper. Sauté or grill portobello mushrooms until soft.

Once pizza is done, top with fresh arugula and mushroom slices. Cut into 4 slices and serve immediately.

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BE CREATIVE WITH YOUR PUFF PASTRY PIZZA! SHARE YOUR FAVORITE FLAVOR COMBINATION WITH THE NUTRIFOCUS FAMILY!!!

 

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