Puff Pastry Pizza


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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Burrata French Bread Pizza


And this is the rare moment where I post something that I actually made very recently! As in, I made it last night. I’ve been living in the past a little on this blog as of late, but not today. I was very pleased with this leftover concoction. I had two ingredients that I really needed to use and luckily, they went together perfectly – burrata and french bread. Yes! I had burrata for the first time at a really awesome Denver restaurant called Osteria Marco. Paul took me there for some kind of special occasion years ago and I still have very fond, mouth-watering memories of their pizza, meatball sliders, and especially the burrata. I always see this cheese at Trader Joe’s, but didn’t pick it up until recently.

We ate some at room temperature a few nights ago, which was pretty great. I was still craving the warm burrata with toasty bread that we had at Osteria though. I had a little can of tomato sauce that I thought I needed for some recipe and didn’t end up using so I figured I might as well make burrata french bread pizza! Melty, creamy cheese and toasty bread…heaven. A perfect, quick weeknight meal! And the perfect way to use up my nearly past-the-date cheese and few day old baguette. I seriously have the hardest time keeping baguettes around. I love having one on hand, but I think our really tiny, warm kitchen makes them go bad extra fast. I dunno. I try to remember to save part of it in the freezer, but I’m always convinced that this time I’ll be able to finish it. Well, we definitely finished these pizzas! Delish!

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