Puff Pastry Margherita Pizza
Puff Pastry Margherita Pizza with ripe tomatoes, mozzarella, fresh basil leaves, and puff pastry. With bright Spring flavors on a flaky, buttery crust, it's perfect as an appetizer, entree or midday snack.
Servings 4 Servings
- 1 sheet Pepperidge Farm puff pastry, halved lengthwise
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and minced
- 1 cup fresh mozzarella, shredded
- 10 cherry and sun gold tomatoes, halved
- fresh basil leaves, chiffonaded
Thaw puff pastry at room temperature for about 30 to 40 minutes or until it's easy to unfold and handle.
In a small pan over medium heat, heat olive oil. When the olive oil begins to warm, add garlic. Cook, stirring regularly until garlic is lightly browned and has rendered flavor. With a slotted spoon, remove garlic.
Unfold puff pastry and cut lengthwise into two halves. Place in a single layer on a baking sheet.
Brush with the garlic-infused olive oil.
Top with mozzarella cheese, leaving about 1/2 inch space around the edges.
Arrange sliced tomatoes on top of the cheese. Refrigerate for about 7 to 10 minutes.
Bake in a 400 F oven for about 12 to 15 minutes or until golden brown.
In the last 2 to 3 minutes, carefully sprinkle basil leaves on top. Remove pizza from oven and cut into squares. Serve immediately.
Calories: 493kcal | Carbohydrates: 30g | Protein: 11g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 22mg | Sodium: 333mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 9.9mg | Calcium: 160mg | Iron: 2mg