Easy Puff Pastry Pizza
Equipment
Ingredients
- 14 oz frozen puff pastry, thawed
- 1 egg, beaten
- 4 tbs marinara sauce
- 1 cup shredded mozzarella cheese
- 8 pepperoni slices
- 1/4 cup Kalamata olives, sliced + pat dry
- 1 small shallot, sliced THIN
- 2 tbs pesto
- garnish: chili pepper flakes
Instructions
- Preheat oven to 425℉. Line a rimmed baking sheet with parchment paper.
- Roll out your thawed puff pastry with a rolling pin. Gently poke it allover with a fork. Score the outer edge 1/2 inch in with a pairing knife. Place it onto your baking sheet and brush it ALL OVER with the beaten egg. Bake for 10 minutes, remove from the oven. The center of the puff pastry should puff up and turn golden brown.
- Spread the marinara sauce, then mozzarella cheese, toppings, followed by dollops of pesto. Bake for another 10 minutes or until cheese is bubbly and melted. Cut into 9 equal squares and serve with chili pepper flakes.
Notes
- Store leftovers in an airtight container in the fridge.
- The best way to slice this pizza is to use a chefs knife.
- To make this Vegetarian, skip the pepperoni topping.
- This recipe does not reheat well so plan to bake and eat same day.
Nutrition
Calories: 177kcal | Carbohydrates: 3g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 489mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 1mg