Tonight's Dinner: Puff Pastry Margherita Pizza
Pizza's a quick and easy meal any night of the week. But instead of spending money and having it delivered, why not make one with your favorite ingredients right in your own kitchen?
Everyone loves pizza. It doesn't matter if you have tomatoes and mozzarella or cover it in 10 different kinds of vegetables and meats. No matter what combination of toppings you like, that pizza is going to be devoured; and with it another 20 to 30 dollars. But what if instead of picking up the phone and ordering the same old thick-crusted pizza, you made it yourself? And what if instead of pizza dough, you used puff pastry?
Puff pastry is one those great doughs that you can do absolutely anything with. Sure, you can make a dessert, but you can also make a delicious appetizer or even use a whole sheet as the crust for a pizza. What's especially wonderful about using puff pastry for the crust, is the pizza actually tastes lighter. Unfortunately it's not. Turns out there are just as many calories in puff pastry pizza as there are in delivery. But at least you won't have that heavy, food-coma feeling after dinner. You'll even be alert enough to play with your kids for another hour or so. That alone is incentive enough to give this delicious alternative a try.
Puff Pastry Margherita Pizza
- 1 sheet puff pastry
- 1 1/2 cups mozzarella cheese, separated
- 12 cherry tomatoes, sliced
- 2 Tbsp fresh basil, chopped
- Preheat oven to 400°F. Take puff pastry out of freezer and defrost for 10-15 minutes.
- Once thawed, roll out pastry to 10-inch square. Prick with a fork, place on baking sheet and bake until puffed up and golden, 15-20 minutes.
- When done pull crust out of oven and increase temperature to 450°F.
- Sprinkle 1 cup of cheese over whole crust. Evenly place tomatoes on top of cheese. Sprinkle remaining cheese over tomatoes. Sprinkle basil over cheese. Place pizza back in oven for 5 minutes or until the cheese is melted. Slice and serve hot.