Thursday, August 16, 2007

Puff Pastry Pizza

I borrowed this idea from Vegan Italiano. The basic method holds for whatever you put on the top.

Defrost one sheet (1/2 package) of frozen puff pastry for about 30 minutes. When it's malleable (soft enough to push around) lay it on a baking sheet on which you have rubbed a bit of olive oil.

puff pastry

Preheat the oven to 400 degrees. Gently stretch the pastry to the edges of the pan and create a little lip. Alternatively, you can place the pastry on a floured surface and roll it out.

puff pastry stretched out

If the pastry is not stretched or rolled evenly the cooked product will shrink in odd ways. Place the pan into the oven for ten minutes. Meanwhile, slice up some veggies and cook them in a bit of olive oil. Use whatever veggies are handy that make sense. In this case the fridge was not overflowing so I used carrots, onions, mushrooms, parsley.

pan of sauteed veggies

When the ten minutes are up, take the pastry out of the oven. It will be cooked.

Spread tomato sauce (whatever type you like) over the crust, toss on some cut tomatoes if you like, and add the cooked veggies. Pop back in the oven for about five minutes to warm through.

Because the pastry is so light and flaky, it cuts easily. Because the pastry is so light and flaky, it's also quite high in fat. But without cheese it's still a healthy meal.

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