I’m BACK in the kitchen! Goodness I’ve missed blogging about recipes!
So here’s whats happening, on Wednesday evening I’m having some girlfriends over for ladies night (Darren is going to be away and so we decided to move our meet up to my place) . We’re doing a evening of “responsible amounts of vino” + popcorn(there’s no occasion that popcorn doesn’t qualify as an acceptable and yummy snack) + 30 Seconds board game (yes you know that game that makes smart girls look like ditsy fools) and last but not least……. wait for it…. PUFF PASTRY PIZZA!
Puff Pastry is one of the most delicious staples to have in your freezer… the options are endless… you can make cheesy puffs for starters, pizza’s for dinner and chocolate + fresh strawberries covered puff pastry pies for an after dinner treat… so no matter which meal you have made a flopsy on or have forgotten to cater for, Puff Pastry always comes to the rescue!
I’ve made these pizza’s before and have perfected my own recipe but as far as pictures go —I was looking at some yummy-licious recipes online and came across some of these delightfully mouth watering pictures (see below) ! When I have made mine on Wednesday I will happily share the photo with everyone ;-)
Tae’s Puff Pastry Pizza
Serves 2 fearless eaters or alternatively 4 snackers.
1 sheet store-bought puff pastry, thawed
1/4 teaspoon of italian seasoning (or more to taste)
1/4 cup of tomato pesto or 3 Table spoons tomato paste.
1 cup of grated cheese (the type and maturity depends on what you enjoy)
Toppings of your choice – I love using yellow peppers + sliced cherry tomatoes + Tussers cheese(or camembert) + mushrooms + rocket + caramalised onions + roasted pine nuts and a dash of Balsamic vinegar. Don’t forget a drizzle of olive oil…. yum!
Preheat the oven to 200 degrees.
Take the thawed puff pastry sheet + roll it out (gently) to a rectangle or oblong shape about 30cm x 40cm. Using a knife, score a border around the edge about 2cm wide. Using a fork, prick the entire puff pastry except for the outside edge. This outside edge will be the crust and will puff up and be super crunchy!
Bake for about 15 minutes, until the puff pastry is golden brown + slightly puffed. Remove the baked pastry from the oven.
Top the puff pastry with the tomato pesto or 3 Table spoons tomato paste, 1/4 teaspoon of italian seasoning (or more to taste), cheese + any other toppings you choose.
Put the pizza back in the oven + bake for about 5 minutes until the cheese is melted. If you like your cheese slightly browned (like i do), turn up the oven for about 3 minutes, or until your cheese is perfectly browned. Slice it up + serve!
I’m hoping the girls will love my puff pastry pizza as much as I do! Get creative with the toppings… you’ll surprise yourself!
Have a Tasty Tuesday everyone!
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