Puff Pastry Pizza with Summer Veggies

I love The Pioneer Woman. Really, I do.

I feel like her site has opened up a whole universe of tasty recipes for me to try. Go ahead, wander over there but beware of the deliciousness that will surely overtake you.

This particular recipe comes from the Tasty Kitchen portion of her site. Tasty Kitchen is a collection of awesome recipes from kitchens across the country (and probably the world!).



This particular dish caught my eye when I was on the lookout for delicious, meat-free options for this week. I hoped it would be as good as it looked and boy was it!

*Warning* Consuming a vegetarian dish THIS AWESOME may cause you to rethink your carnivorous lifestyle. For reals.

Puff Pastry Pizza with Summer Veggies

Ingredients

1 whole Puff Pastry Sheet, Thawed If Frozen

1⁄4 cups Olive Oil, Plus More For Greasing The Cookie Sheet

1⁄2 teaspoons Kosher Salt (I think a little less would be better)

1⁄2 teaspoons Crushed Red Pepper

1 teaspoon Dried Basil

2 cloves Garlic, Minced (I used 3 and highly recommend it!)

3 cups Shredded Mozzarella Cheese (Quality mozzarella, not the cheap bagged crap. Buy a big block and shred it yourself. It’ll be worth it.)

1 whole Small Zucchini, Sliced (I ended up only using about half a medium zucchini)

1 whole Small Yellow Squash, Sliced (I ended up only using about half a medium summer squash)

1⁄2 whole Small Red Onion, Sliced

2 whole Tomatoes, Sliced

Preparation Instructions

1. Preheat oven to 400 degrees F. Use a little olive oil to lightly coat the bottom of a baking sheet. Set aside.

2. On a lightly floured surface, roll out the puff pastry dough to 10” x 15”. Place the dough on the prepared baking sheet. Fold the edges of the dough over to make a crust. Use a fork to gently poke holes throughout all of the dough. Bake in the preheated oven for 10 – 12 minutes or until golden brown.

3. While the dough is baking, heat 1⁄4 cup of olive oil over medium- low heat. Once warm, stir in salt, crushed red pepper, basil and garlic. Cook just until the garlic is fragrant. About 30-45 seconds. Do not allow the garlic to brown.

4. Remove the dough from the oven. If it has puffed up a little, then gently puncture it with a fork. Brush the garlic olive oil mixture over the dough. Spread 2 cups of the mozzarella cheese over the dough and then layer the vegetables. Sprinkle the remaining mozzarella over the top. Bake for 10 minutes or until the cheese is melted and the edges of the crust are browned. Turn on the broiler for 2 minutes at the end if you like your cheese extra bubbly.

5. Allow to cool several minutes, slice and serve.

Before:

After:



Nutrition Estimate

Using the Lose It app on my phone, I entered the ingredients for this recipe and determined there to be about 360 Calories per slice. This ain’t no diet food, but I decided to budget for it because it’s just too good to pass up!