New in the Kitchen

We happened to have some puff pastry in our freezer that I wanted to get rid of last weekend.  At the same time we also felt like some pizza.  Enter…Puffy Pizza! We sauteed some veggies and then put them on top of pre-baked puff pastry, topped the whole thing with cheese and melted everything together.  This was a great treat!

* This recipe will make two Puffy Pizzas (about enough for 4-6 people)

Ingredients:
1 yellow onion, sliced
3 tablespoons butter
1 tablespoon olive oil, plus more for drizzling
1 teaspoon dried oregano
1 poblano pepper, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 (15-ounce) can artichoke quarters
1 zucchini, in ½” cubes
1 box frozen puff pastry (two sheets), thawed using package instructions
¼ cup sliced fresh basil (see picture)
¼ cup crumbled feta cheese

½ cup shredded jack cheese
1 cup shredded parmesan cheese
Salt and pepper, to taste

Directions:
1. Add butter and olive oil to a saute pan and heat over medium heat.  Add in onions and cook until translucent, then add poblano and bell peppers and garlic.  Salt and pepper to taste.

2. Allow mixture to saute for 25-40 minutes to get all veggies tender and caramelized.

3. Meanwhile, preheat oven to 400°F.

4. Put puff pastry on a greased cookie sheet (we used spray olive oil to grease our cookie sheet).  Poke with a fork and drizzle with olive oil.  Sprinkle with a pinch of coarse salt.

5. Bake puff pastry for 10-15 minutes, or until lightly browned.

6. Remove from the oven and spread veggie mixture on the puff pastry.  Sprinkle pizzas with feta, jack, and parmesan cheeses.

7. Bake until cheese is melted and crust is browned.  Sprinkle with half of the sliced basil and put in the oven for one more minute.

8. Remove from the oven and sprinkle with remaining sliced basil.  Serve warm.