Puffed Pastry Pizza - Pioneer Woman

Puffed Pastry Pizza - Pioneer Woman


  • 1    whole Sheet Frozen Puffed Pastry
  • Olive Oil For Brushing
  • 1/2    cup recent cheese, Grated
  • 1    Tablespoon Butter
  • 8    ounces, weight Mushrooms, Washed And Sliced
  • 2    cloves Garlic, Minced
  • 1/4    cup White Wine
  • Salt And Pepper, to taste
  • 8    whole Yellow And Red Grape Tomatoes, Halved
  • 1/4    cup chevre (chevre)
  • 12    whole Basil Leaves (chiffonade)


  1. Thaw the puffed pastry on the counter for forty-five minutes or in the fridge for many hours.
  2. When thawed, rigorously open the sheet, then slice it in half down the centre. Place each half on a baking sheet lined with parchment or a baking mat.
  3. Preheat kitchen appliance to 415 degrees, then start on the pizza toppings.
  4. In a heavy pan over medium-high heat, saute mushrooms and garlic within the butter for two minutes, then pour within the wine and season with salt and pepper. Enable to continue preparation for 5-7 minutes, till mushrooms are done down, and liquid is generally gone. Take away from heat and put aside.
  5. To build the pizzas: Brush a thin layer of vegetable oil within the centre a part of every 1/2 puffed pastry.
  6. On each half, sprinkle on half the cheese so that it covers nigh a 1/2 in. Border all around the pastry.
  7. On one half, sprinkle on the done mushrooms. On the opposite half, sprinkle on the halved tomatoes. Press each mushroom and tomatoes gently into the cheese.
  8. Place the pan within the kitchen appliance and bake for quarter-hour pastry could go crazy and sing his praises in areas here and there, however, do not worry! It will be fine.
  9. Remove from the kitchen appliance and sprinkle the chevre crumbles on each half. Enable the pizzas to sit down for ten minutes. If there are any substantial air bubbles/puffs, offer them a touch smush or wait and they will settle down.
  10. Sprinkle on basil, slice into pieces, and serve!

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