Wholewheat Puff Pastry Pizza

Wholewheat Puff Pastry Pizza

I didn't realize how versatile Puff Pastry was until recently. I love how quick and easy, yet delicious this recipe is.Please note that I haven't followed strict measurements here. You can change the toppings as you like. It's all about being creative!Original recipe from - http://juliasalbum.com/2012/10/puff-pastry-pizza-with-bell-peppers-mushrooms-mozzarella-parmesan-cheese-pizzette-appetizer-recipe/

Wholewheat Puff Pastry PizzaI didn't realize how versatile Puff Pastry was until recently. I love how quick and easy, yet delicious this recipe is.Please note that I haven't followed strict measurements here. You can change the toppings as you like. It's all about being creative!Original recipe from - http://juliasalbum.com/20...

Summary

4150
  • CourseAppetizer
  • CuisineItalian American
  • Yield2 servings 2 serving
  • Cooking Time20 minutesPT0H20M
  • Total Time20 minutesPT0H20M

Ingredients

Wholewheat or Regular Puff Pastry Sheets
5-6
Zucchini Few Slice
Cherry Tomatoes, sliced Few
Mushrooms (sauted in olive oil with seasoning) Few
Buffalo Mozarella chunks (or regular mozarella) Few
Dry Oregano
Salt
Pepper
Egg wash / Olive Oil
Chilli Flakes (optional)

Steps

  1. Pre-heat oven to 220C
  2. Place puff pastry sheets on baking sheet/parchment paper. I have noticed that puff pastry cooks faster and is more crispier when baked directly on a wire rack (without cookie sheet/baking tray).
  3. Brush with egg wash or olive oil.
  4. Top pastry sheets with mushrooms, sliced zucchini and/or cherry tomatoes.
  5. Add chunks of mozzarella here and there.
  6. Just like pizza, make sure you don't overload the pastry sheets with toppings. No one likes soggy undercooked pastry.
  7. Sprinkle dried oregano, salt and chilli flakes.
  8. Bake for 15-20 minutes until sheets puff up and turns an attractive golden brown.