This puff pastry pizza makes for a quick lunch or dinner. The results are a light, flaky crust. Feel free to modify with your favorite pizza toppings.
Ingredients
- sheets frozen puff pastry: 2 piece (thawed)
- egg: 1 piece
- water: 1 Tbsp
- (14.5 ounce can) whole peeled tomatoes: 1 piece (drained)
- extra-virgin olive oil: 2 tsp (divided)
- clove garlic: 1 piece
- pinch sea salt: 1 piece
- ounces fresh mozzarella cheese: 6 piece (chopped)
- Parmigiano-Reggiano cheese: 0.25 cup (shredded)
- basil leaves: 10 piece (torn)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Spread each sheet of puff pastry onto a piece of lightly floured parchment paper. Use a rolling pin to roll pastry into even rectangles. Lift pastry (with parchment paper) onto baking sheets.
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Pierce puff pastry all over with a fork. Beat egg with water in a small dish; brush pastry all over with egg wash.
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Bake in the preheated oven for 10 minutes.
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Meanwhile, pulse tomatoes, 1/2 teaspoon of the olive oil, garlic, and a pinch of salt together in a food processor until pureed.
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Carefully press pastry crusts down to deflate them. Spread half the tomato sauce evenly to within about an inch of edges of each crust; drizzle with remaining olive oil. Top evenly with mozzarella cheese and Parmigiano-Reggiano cheese.
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Bake until cheese is melted and crust edges are golden, about 5 minutes more. Remove from the oven and scatter basil leaves over the top. Slice and serve hot.
