The Pioneer Woman’s Puff Pastry Pizza

I saw these Puffed Pastry Pizzas pop up last week on The Pioneer Woman’s blog and I couldn’t wait to make them. (Her photography is magical. And her food, while not great for my waist line, is sooooo good.) Since I already had a leftover sheet of puff pastry dough in the freezer from making individual beef wellingtons on British Night, and I had plenty of cheese on hand, I just had to pick up a few veggies at the store. Luckily both cherry tomatoes and mushrooms(!) were on sale, so I followed her recipe exactly (well, almost).

The results were super tasty. My one complaint is much like her risotto recipe, the portion size was just too small. I served these with a spring mix salad, but we both were in the pantry for a snack later in the evening. Make these as a light lunch, or use meat-ier toppings for dinner time. Or just make more.

Start by preheating your oven to 415 (why 415, I don’t know. I follow directions.) Halve a handful of cherry tomatoes. I used about half a pint.


Slice (or buy presliced, which is what happened to be on sale) a package of mushrooms. Any kind will work, I bet portabellos or shiitakes would be awesome. Add the mushrooms to a skillet with a tablespoon of butter or olive oil, and a clove of minced garlic.


Saute for a few minutes and then add in a good pour of white wine. (Add it to the pan, not your glass. Although while you are at it, top your glass off too.) Season the mushrooms with salt and pepper and cook until the liquid is absorbed. Remove from heat.


Unfold your puff pastry and cut it in half to form two long rectangles. Place on a Silpat lined cookie sheet. Brush the pastry with olive oil.


Sprinkle mozzarella cheese on both halves. Top one with cherry tomatoes.


Top the other with mushrooms. Give everything a little press into the cheese/pastry.


Place in the preheated oven and cook for 15 minutes. Remove from the oven. Sprinkle with crumbled goat cheese, parmesan, and seasoning. On the mushroom pizza, I used a little thyme and extra salt and pepper. On the tomato, I sprinkled on Italian seasoning.


Remove from the cookie sheet and let it sit for 10 minutes. That’ll help melt down the goat and parmesan cheese, however you will have to spend the 10 minutes salivating in anticipation. Sprinkle both pizzas with a little fresh chopped basil.


Drool. How sexy is that? (I’m not sure if pizza can actually be sexy, but this one sure is.)


Cut into strips and serve!



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