It’s not summer quite yet and I’m pretty sure you don’t need to wait for summer, but you can’t argue that fresh produce and herbs make for one good pizza. In the event that you want some pizza now, here’s a nice recipe that’s quick, simple, and easy.
Here’s what you’ll need:
- 1 sheet puff pastry dough (thawed)-1 sheet, usually two in a package. I bought Pepperidge Farm in the freezer case.
- 1-2 C. mozzarella cheese (how cheesy do you like it?)
- 1 package or approximately 1.5 cups of cherry tomatoes, halved
- 10 leaves fresh basil, rolled and chiffonade right before baking
- 1/2 C. parmesan cheese (fresh or canned fine)
- parchment paper to line the cookie sheet
Take pastry dough out of freezer and allow to thaw in the roll/fold. When it is defrosted, you can unroll it and press the creases together. Place the dough into the parchment lined cookie sheet and press to edges. Some people find the dough sticky, so you might want to layer the dough between parchment to press it out. Use your best judgement.
Spread mozzarella cheese on the bottom as far out as you want to the edge.
Spread tomatoes across cheese.
Top with parmesan cheese.
Bake in a 400 degree oven for approximately 10 minutes or until golden brown. If you like darker crust and cheese, bake for longer.
Remove from oven and while still hot, spread basil over pizza. Allow to cool for a few minutes for the cheese to set before cutting into squares.
This pizza makes a great ‘dish to pass,’ appetizer, or side dish. The pastry dough is rich and satisfying.