Puff Pastry Pizza with Tomato Sauce
Whenever my fridge gets full of random leftover ingredients, I make a “clean out the fridge” dinner, where I try to use up as many things from my fridge as possible. Last week I had leftover homemade tomato sauce, 2 artichoke and roasted garlic sausages (Aidell’s brand), a block of parmesan cheese, 2 Roma tomatoes, a carrot, and some asparagus. So I decided to make pizza with a side of steamed carrots & asparagus.
I had planned on making the pizza dough from scratch, but when I went to grab a packet of yeast out of the freezer, it had expired in 2007, so I threw it out. I couldn’t find any more packets of yeast in my kitchen, but I did find a package of Pepperidge Farm frozen puff pastry dough in my freezer. I pulled it out, looked at the box, and the box said to go to www.puffpastry.com for recipe ideas. So I went to the website, and apparently there are hundreds of things you can make with frozen puff pastry dough. I never would have thought to look there for recipes. I found a recipe for pepperoni pizza and printed it out.
The pizza turned out great – the puff pastry crust was lighter and fluffier than regular pizza. And it was the perfect way to use up some of the ingredients I had.
Adapted from: www.puffpastry.com
Puff Pastry Pizza
- 1 sheet puff pastry dough (such as Pepperidge Farm)
- tomato sauce (jarred or homemade… whatever you have)
- shredded mozzarella cheese
- Toppings of your choice: (I used 2 diced, cooked sausage links, 2 sliced tomatoes, some Parmesan cheese, and Italian seasoning)
- Thaw pastry dough at room temperature for 40 minutes. Heat oven to 400’ F.
- Unfold dough onto lightly floured surface. Roll into 15”x10” rectangle and place on a baking sheet. Prick dough thoroughly with a fork. Bake for 10-12 minutes. – Note: Do not under bake or your pizza will be too doughy.
- Spread tomato sauce over the dough, leaving a ½ inch edge. Top with mozzarella cheese and toppings of your choice. Bake 5-7 minutes or until cheese melts.
- Cut into 8 pieces and serve.