Puff Pastry Pizza Redux

My need for simple, meatless dinners post new years just happened to coincide with a freezer failure yesterday.

Fortunately I have a spare, old freezer where I quickly placed all the non-thawed meat and other freezables.

I threw a lot of stuff out. None spoiled, but some too old or freezer burned or no longer wanted.

Here’s how I used the puff pastry and some mozzarella cheese that had thawed: puff pastry pizza, which I’ve made many times. I had a bit of ricotta cheese so I included some. I also used thawed frozen spinach instead of basil.

FRESH TOMATO PUFF PASTRY PIZZA

• 3 large or 4 medium tomatoes, sliced about 1/4-inch thick

• salt

• 1 sheet puff pastry, thawed

• 1/2 cup ricotta cheese

• 1-1/2 cups shredded mozzarella cheese

• 2 tablespoons grated Parmesan cheese

• 1/4 cup chopped spinach (or 2 tablespoons chopped fresh basil)

• 1 tablespoon olive oil

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the tomatoes slices on a board, sprinkle with salt and let rest for about 30 minutes. Wipe the slices dry. Roll the puff pastry slightly thinner on a floured surface. Place the pastry on the baking sheet. Spread the surface with the ricotta cheese leaving a small border along the edges. Place the tomato slices on top. Sprinkle with the mozzarella cheese and Parmesan cheese. Sprinkle with the spinach or basil. Drizzle with olive oil. Refrigerate for about 20 minutes. Bake for about 20 minutes or until golden brown.

Makes 6-8 servings

Fresh Tomato Puff Pastry Pizza

Year after year I failed at growing tomatoes. They bloomed too late because I planted them too late, so by the time the tomatoes on the vine were big and green, a frost would come and everything was ruined. 

Last year I decided to plant them earlier than usual. Also in a different spot in my garden.

Perfecto!

So this year I did the same.

Perfecto again!

I got lots and lots of tomatoes! Enough for salad and sandwiches. Enough for homemade sauce.

And also these fabulous puff pastry pizzas.

So easy, such a good lunch, brunch or even hors d'oeuvre (cut smaller). 

Fresh Tomato Puff Pastry Pizza

• 3 large or 4 medium tomatoes, sliced about 1/4-inch thick

• salt

• 1 sheet puff pastry, thawed

• 2 cups shredded mozzarella cheese

• 2 tablespoons grated Parmesan cheese

• 3 tablespoons finely chopped basil

• 1 tablespoon olive oil

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the tomatoes slices on a board, sprinkle with salt and let rest for about 30 minutes. Wipe the slices dry. Roll the puff pastry slightly thinner on a floured surface. Cut lengthwise once and widthwise twice to make 6-8 smaller pieces (or leave in one piece for a whole tart). Place the pieces on the baking sheet. Sprinkle with equal amounts of the mozzarella cheese, leaving a border of about 1/2-inch. Top with equal amounts of tomato slices. Sprinkle with equal amounts of Parmesan cheese. Sprinkle with equal amounts of basil. Drizzle with olive oil. Refrigerate for about 20 minutes. Bake for about 20 minutes or until golden brown.

Makes 6-8 servings