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This Italian main features Puff pastry (about 15. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Vegetable Puff Pizzalini
Description
This Italian main features Puff pastry (about 15. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Ounces) Olive oil (preferably Infused with garlic) 1 md Onion, diced Kosher salt Fresh ground pepper 2 Or 3 small tomatoes (about 2 1/4 -inches diameter) 1/4 Head broccoli 8 md Cremini or Button mushrooms (about 1 1/4-inch caps) Grated Parmesan cheese Olive paste (optional)
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Roll the puff pastry into a rectangle 11 x 15 inches.
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Transfer it to a 11 x 17-inch sheet tray lined with parchment paper and fit the dough to the tray exactly.
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Be sure the dough is evenly rolled - about 3/8-inch thick.
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Freeze the sheet tray for about 1/2 hour.
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Remove the tray from the freezer and using a fluted 2 1/4-inch round cutter,
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cut out 24 to 28 circles.
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Using a fork, dock each round well in the center, 4 to 6 times; leave a 1/4-inch rim undocked.
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The circles can be put back in the freezer for up to 2 months.
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Once they're frozen, they can be stacked and wrapped in plastic wrap.
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Preheat oven to 425 degrees F (218&# 194;°C).
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Heat some oil in a pan and cook the onions slowly, until they are soft and fully cooked.
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Season with salt and pepper.
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Set aside to cool.
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Slice the tomatoes about 3/8-inch thick.
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Cut off broccoli flowers about 1 1/4 inches around.
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Cut them as close to the flower as possible, without them falling apart.
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Cut the stems off the mushrooms flush with the bottom of the cap (don't hollow them) and
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slice as thinly as possible.
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Fill a little bowl with about 1-inch of oil.
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Place the rounds of dough, upside down on a papered cookie sheet and dock again.
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Brush about 1/3 with oil,
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spread about 1/3 with a little olive paste or pesto, and spoon about 1/2 of the cooled onions on the remaining rounds.
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Sprinkle each with Parmesan.
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Place a tomato
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slice on the rounds
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spread with oil only; the
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slice should be the same size or a little smaller than the round of dough.
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Garnish with a few strips of fresh basil.
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Dip each broccoli flower into the oil, head down, and press it, flower up, into the center of each round
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spread with olive paste.
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Press a sliced mushroom cap into the center of each onion round.
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Slant the cap a little so that the slices separate.
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Brush each round generously with oil and sprinkle generously with Parmesan, salt and pepper.
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Bake for about 17 minutes or until the bottoms are lightly browned.
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Serve warm.
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BAKERS' DOZEN PEGGY CULLEN SHOW #BD1A40
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 36.6kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 30.5mg2%
- Total Carbohydrate 4.4g2%
- Dietary Fiber 0.1g1%
- Sugars 0.1g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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