This puff pastry pizza recipe makes a super quick and easy weeknight dinner recipe. I love a traditional pizza crust, but sometimes you are just in the mood for something different. Prepared puff pastry dough makes a fabulous light and easy pizza crust.
2sheetspuff pastry, thawed (about 450g or 1 pound package)
2tablespoonsbutter
1clovegarlic, minced
2tablespoonsall-purpose flour
1teaspoonbasil, dried
1/4teaspoon salt
1cupmilk
1tablespoontomato paste
2plum tomatoes, thinly sliced
4 to 6mushrooms, thinly sliced
4ouncespepperoni, thinly sliced
2cupsmozzarella cheese, shredded
basil, fresh, shredded for garnish (optional)
Instructions
Preheat oven to 425°F.
Unroll the puff pastry and place the two pieces from the package side-by-side, overlapping slightly to form one large crust, to fit a large parchment lined baking sheet. Press the overlapping dough together so it the pieces stick to each other. Using a fork, prick the puff pastry all over. Press the edges with a fork. Refrigerate the pastry until ready to bake it.
Melt the butter in a medium saucepan over medium heat. Add the garlic and cook for one minute. Sprinkle with flour, basil and salt and whisk for about one minute. Gradually whisk in the milk and the tomato paste. Heat until it just begins to boil, then reduce the heat immediately. Whisk the sauce for two minutes until it is smooth and thickened, then set it aside.
Thinly slice the tomatoes and mushrooms. Drizzled the cooled sauce over the pastry, leaving about a half inch around the edges. Spread to barely cover the crust. Arrange the tomatoes, pepperoni and mushrooms over the sauce. Sprinkle with the cheese.
Bake for about 15 minutes at 425°F or until a deep golden brown. Let stand for five minutes before serving.