Puff Pastry Pizza

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According to Paul, this is one of the best things I’ve ever made. It’s hard for me to make such bold statements about my own cooking, but this is one dish that I have consistently craved since I made it. Just like my last puff pastry post (which, funnily enough, Paul also declared as one of my best meals), this pizza was totally improvised using what we already had. Luckily, the combination of toppings worked out so perfectly. With frozen dough, this meal couldn’t be more simple to put together. Puff pastry pizza is such a great thing to have in your repertoire of quick, weeknight, throw together meals.

To make sure the pastry gets crispy, pre-bake until it’s ‘set,’ but not browned all the way. For this pizza in particular, I like it best when it’s crisp, but still a little soft and chewy in the middle. It’s up to you though! Char that thing up if that’s what you’re feelin’! After I pre-baked the crust, I spread some pre-made pesto and then topped it with salami, green olives, caramelized onions, mozzarella, and sage. Ok, and I threw in some extra garlic too. So easy, and seriously delicious. I really, really recommend this combination of toppings, but I can imagine so many other great combos too. Let me know if you have any topping loves/suggestions!

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