Puff Pastry Margherita Pizza
Ingredients
- 2 sheets frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- 1 (14.5 ounce can) whole peeled tomatoes, drained
- 2 teaspoons extra-virgin olive oil, divided
- 1 clove garlic
- 1 pinch sea salt
- 6 ounces fresh mozzarella cheese, chopped
- 1/4 cup shredded Parmigiano-Reggiano cheese
- 10 basil leaves, torn
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Instructions
- 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.
- Pierce puff pastry all over with a fork. Beat egg with water in a small dish; brush pastry all over with egg wash.
- Bake in the preheated oven for 10 minutes.
- Meanwhile, pulse tomatoes, 1/2 teaspoon of the olive oil, garlic, and a pinch of salt together in a food processor until pureed.
- 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.
- 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.
Source
Original recipe: View Original