Back in December 1, 2011 when the discovery of frozen puff pastry in a local supermarket sent me on a puff pizza bonanza, I created single-serve 2-cheese pizza with puff pastry crust. I was going to simply reformat the recipe to make it compliant with today’s web standards but, unfortunately, I couldn’t locate the original photos that went with it. So, I decided to make puff pastry pizza again — full-sized, this time and with mushrooms too.
I didn’t add any meat because Sam has been on a no-mammal diet for years and I didn’t want to make two sets of pizza topping.
You could, of course, add chopped ham or slices of pepperoni. Salami is a great choice too. Or lightly cooked chopped bacon.
I used a 400-gram pack of puff pastry which was just enough for the four of us in the family.
I rolled out the thawed puff pastry into a rectangle directly on the floured silicone mat. How thick? About a quarter inch.
Using the blunt knife (so as not to cut through the silicone mat), I trimmed all four edges of the rolled puff pastry.
Using a fork, I poked holes all over the puff pastry to create steam vents to prevent the pastry from forming large bubbles during baking.
Again using a blunt knife, I made a half-inch indentation on all four sides of the puff pastry. Using the indentation as guide, I folded in the edges to create a barrier to prevent any of the topping from sliding off during baking.
Now, the toppings. First, tomato slices which I sprinkled liberally with herb salt.
The shredded mozzarella went on top of the tomatoes.
Sliced fresh button mushrooms were scattered on top of the mozzarella and seasoned with more herb salt.
Finally, a layer of shredded Parmesan over the mushrooms.
Into a preheated 475F oven went the puff pastry pizza for about 15 minutes. I pulled it out as soon as the edges were nicely browned and puffed.
Then, I cut the puff pastry pizza into squares and announced to everyone that it was ready.
2-cheese Pizza With Puff Pastry Crust
Preheat the oven to 475F.
Dust your work surface with flour.
Place the puff pastry on the floured surface and sprinkle with more flour.
Using a rolling pin, roll the puff pastry into a rectangle (or square or circle, if you prefer) about a quarter of an inch thick. Trim the edges, optionally, for a cleaner look.
Poke the rolled puff pastry all over with a fork.
Using a blunt knife, make an indentation to create a half-inch margin along all four edges of the puff pastry.
Using the indentation as a guide, fold in the edges and press lightly.
Lay the tomato slices on the puff pastry and sprinkle with herb salt.
Spread the shredded mozzarella over the tomatoes.
Scatter the mushroom slices on top of the mozzarella and sprinkle with more herb salt.
Cover the mushrooms with shredded Parmesan.
Slide the pizza into a tray and bake at 475F for about 15 minutes or until the edges are nicely browned and puffed.
Cut into squares and serve.
This is an updated version of a recipe originally published on December 1, 2011.
If you’re curious about the recipe published in December 1, 2011, click the link to page two below.