Puff Pastry Pizza Food

PUFF PASTRY PIZZA

Steps:

• Thaw the puff pastry to room temperature, cut into 4 x 4 inch squares. Preheat oven to 425F (220C).
• Spread 1 teaspoon of Marinara sauce on each puff pastry square. Make sure to leave a bit of room on the sides. Arrange 4 slices of pepperoni on each square.
• Top with 1 heaping tablespoon of shredded Mozzarella cheese.
• Bake in the oven for about 10-15 minutes or until the cheese melted and the puff pastry puffs up. Remove from oven and serve immediately.

PUFFED PASTRY PIZZA

Steps:

• Thaw the puffed pastry on the counter for 45 minutes or in the fridge for several hours.When thawed, carefully open the sheet, then slice it in half down the middle. Place both halves on a baking sheet lined with parchment or a baking mat. Preheat oven to 415 degrees, then start on the pizza toppings.In a large skillet over medium-high heat, saute mushrooms and garlic in the butter for 2 minutes, then pour in the wine and season with salt and pepper. Allow to continue cooking for 5-7 minutes, until mushrooms are cooked down and liquid is mostly gone. Remove from heat and set aside.To build the pizzas: Brush a thin layer of olive oil in the center part of each half of puffed pastry.On each half, sprinkle on half the cheese so that it covers all but a 1/2 inch border all around the pastry.On one half, sprinkle on the cooked mushrooms. On the other half, sprinkle on the halved tomatoes. Press both mushrooms and tomatoes lightly into the cheese.Place the pan in the oven and bake for 15 minutes pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine. Remove from the oven and sprinkle the goat cheese crumbles on both halves. Allow the pizzas to sit for 10 minutes. If there are any big air bubbles/puffs, just give them a little smush or wait and they'll calm down.Sprinkle on basil, slice into pieces, and serve!

PUFF PASTRY PIZZA

Steps:

• Fold over the edges of the thawed puff pastry sheet, to create a 1/2 inch crust. Brush with olive oil. Bake at 400 degrees for about ten minutes, until the edges are golden brown.
• Spread the marinara sauce over the puff pastry. Top with the spinach, basil, onions, tomatoes, and cheeses. Bake at 400 degrees about ten minutes, until the cheese is completely melted and bubbly.

PUFF PASTRY PIZZA

Steps:

• Slice the 2 pastry sheets in half down the middle. Place the halves on 2 baking sheets lined with parchment or baking mats.
• Preheat the oven to 415ºF, then start on the pizza toppings.
• In a large skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 minutes. Pour in the wine and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Remove from the heat and set aside.
• To build the pizzas: brush a thin layer of olive oil in the center of each puff pastry half, leaving a 1/2-inch border. On each piece of pastry, sprinkle on 1/4 cup of the mozzarella, again so that it covers all but a 1/2-inch border around the pastry. Sprinkle the cooked mushrooms on one piece of pastry. On the second, sprinkle on the halved tomatoes and black olives. On the third, lay the pepperoni slices and sliced pepperoncini. Press the toppings lightly into the cheese. Leave the fourth piece of pastry plain (just cheese).
• Bake for 15 minutes; the pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine.
• Remove from the oven and sprinkle the goat cheese crumbles and half the basil over the mushroom pizza. Sprinkle the remaining basil over the tomato pizza. Top the pepperoni pizza with the fresh oregano. Top the plain pizza with the prosciutto, arugula and Parmesan shards
• Slice each into smaller pieces and serve!

PUFF PASTRY PEPPERONI PIZZA ROLL

Steps:

• Position an oven rack in the bottom position of the oven, put a baking stone or a baking sheet on it and preheat the oven to 375 degrees F. Line another baking sheet with parchment.
• Toss and squeeze together the mozzarella, salami, pepperoni, Parmesan, 4 tablespoons of the breadcrumbs, 1 of the eggs, banana peppers, oregano, 1/4 teaspoon salt and red pepper flakes in a medium bowl; set aside.
• Dust a work surface with flour, and unfold the puff pastry sheet onto it. Roll it out into a 9-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet.
• Sprinkle the remaining 1 tablespoon breadcrumbs lengthwise down the center of the pastry. Pile and pack the cheese mixture into a log on top of the breadcrumbs, leaving a 1-inch border on the 2 short ends and about a 3-inch border on the 2 long sides. Fold the 1-inch borders to overlap the filling. Use kitchen shears to snip inch-wide strips of dough along both long sides that stop 1/2 inch from the filling, like a kind of fringe.
• Brush the pastry all over with some of the remaining beaten egg. Starting at 1 short end, alternate folding the strips, on a slight diagonal, over the filling to make a design that looks vaguely like a braid. The filling should be mostly covered, but some will peek out from the spaces between the strips. Holding both ends of the roll, bend it into a U shape. Brush the top and sides with more egg. Sprinkle oregano, red pepper flakes and Parmesan all over the top.
• Put the baking sheet with the pizza roll on top of the preheated baking sheet, and bake until golden brown, 40 to 45 minutes.
• Meanwhile, heat the pizza sauce. Use a serrated knife to slice the roll into pieces. Serve the pizza sauce on the side for dunking.

PUFF PASTRY PIZZA

Steps:

• For the crust: Slice the 2 pastry sheets in half down the middle. Place the halves on 2 baking sheets lined with parchment or baking mats.
• Preheat the oven to 415 degrees F, then start on the pizza toppings.
• For the toppings: In a large skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 minutes. Pour in the wine and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Remove from the heat and set aside.
• To build the pizzas: brush a thin layer of olive oil in the center of each puff pastry half, leaving a 1/2-inch border. On each piece of pastry, sprinkle on 1/4 cup of the mozzarella, again so that it covers all but a 1/2-inch border around the pastry. Sprinkle the cooked mushrooms on one piece of pastry. On the second, sprinkle on the halved tomatoes and black olives. On the third, lay the pepperoni slices and sliced pepperoncini. Press the toppings lightly into the cheese. Leave the fourth piece of pastry plain (just cheese).
• Bake for 15 minutes; the pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine.
• Remove from the oven and sprinkle the goat cheese crumbles and half the basil over the mushroom pizza. Sprinkle the remaining basil over the tomato pizza. Top the pepperoni pizza with the fresh oregano. Top the plain pizza with the prosciutto, arugula and Parmesan shards
• Slice each into smaller pieces and serve!

PUFF PIZZA TART

Steps:

• Heat oven to 220C/200C fan/gas 7. Unroll the pastry onto a large baking sheet and prick all over with a fork. Spread over the pesto, leaving a border of roughly 1 inch around the edge. Layer on the salami, top with the torn mozzarella and some seasoning, then bake for 15-20 mins until the pastry is golden, risen and crisp.
• Drizzle with a little extra virgin olive oil, if you like, and scatter over some rocket.

PUFF PASTRY

Steps:

• Ok, you get the whole story!
• "Before beginning the adventure with puff paste there is one thing to be explained that will make its compositions comparatively easy.
• (Ha Ha!) The butter used must be washed.
• The purpose of washing it is to make it elastic.
• It should be soft through being kneaded, but in no sense soft through being melted- quite the contrary, it must be soft and cold at the same time.
• In winter turn on the cold water faucet.
• Manipulate the butter with the hands under the stream of cold water until it is creamy and waxy.
• At other seasons, do this in a quart of ice water placed in a bowl of ice.
• The butter may be kneaded with a spoon if preferred.
• The final kneading of the butter is done on a board or it is patted briskly in the hands until no water flies.
• This is the recipe of a professional cook.
• As it calls for egg yolks it differs from the orthodox rule for puff paste.
• However, her results are remarkable and her method is simple, so I am giving it in preference to the usual rather complicated recipes.
• (Ha Ha again, it is complicated!) She stresses 2 points: Keep the hands, the bowl, the board and the rolling pin as cold as possible.
• (Ha Ha, your hands will be frostbitten!) A cold windy day is best for making puff paste.
• "Work with hands,as in the first paragraph, under water, 1 cup of butter.
• Place 1/4 cup butter in a cold bowl.
• Form the remainder into a square and place it where it will keep cold.
• Add to the butter in the bowl, the flour and salt, work these ingredients with a pastry blender, 2 knives or the finger tips.
• Beat and add 1/4 cup ice water and 2 egg yolks, (the yolks may be omitted, in that case use in all, 6 tablespoons of water).
• Work these ingredients well with the hands.
• If necessary add, to loosen the dough from the bowl, a pinch of flour.
• Place the dough were it will be cold but will not freeze, preferably in the open air.
• If it is not possible to do this, fold the dough in a clean cloth and place it in a dripping pan that has been placed between 2 dripping pans filled with ice.
• After 15 minutes, roll the dough into a square on a floured board.
• Roll it one way only, not back and forth.
• A good way is out from the centre.
• Put the square of butter in the centre of the dough and fold the 4 corners to the centre completely covering the butter.
• Permit the dough to stand on a cloth or piece of waxed paper in a cold place for 1/2 hour.
• Turn it once to keep it from becoming dry.
• Roll out the dough again into a square and fold the corners to the centre.
• Permit it to stand again for 1/2 hour.
• Repeat this process.
• The dough must be chilled and rolled at least 4 times in all.
• Chill the dough until you are ready to use it.
• Wrapped in waxed paper it may be kept in the refrigerator for several days.
• Roll it, cut it into shapes.
• Chill it again and bake it.
• One of the secrets of success of puff paste is to have it ice cold when placed in a hot oven.
• The matter of baking puff paste is a moot point.
• In all rules the very cold paste is put into a very hot oven- 500°F.
• In some it is baked at this temperature throughout.
• In this case the pastry is covered with waxed paper after 10 minutes baking.
• In other rules the heat is reduced 50 degrees every 5 minutes until the temperature is 350°F for final baking.
• GOOD LUCK!

PIZZA PUFF PINWHEELS

Steps:

• Preheat oven to 200C/180C fan/gas 6. Unroll the pastry onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it, leaving a 1cm border around the edges. Arrange the ham evenly on top, then scatter the grated cheese over.
• Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.
• Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on 2 non-stick baking trays as you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.