If you head over to Freutcake today, you'll get the dirty little secret behind my super-last-minute Spring Veggie Pizza recipe. Without giving too much away, let's just say that I'm starting to embrace my complete lack of time management once sunshine and warm weather lures me outside.
This 5-ingredient recipe has saved me on more than one occasion. It couldn't be easier to make and the ingredients are a breeze to find (which means you won't waste time wondering around the grocery store to find 'em)!
I love chatting about my favorite short-cut ingredients. Here I use soft garlic-and-herb flavored cheese as a great one-step “sauce” that melts and bubbles into pizza perfection! My go-to brand is Boursin but there are tons of other options out there, like Alouette, Rondele and Pine River.
Serve this pizzas whole or make bite-size servings: Cut each puff pastry rectangle into 4 to 6 pieces before topping (and chop up the asparagus so it'll fit on top) and bake for only 6 to 7 minutes or until puffed and golden.
5-INGREDIENT SPRING VEGGIE PIZZAS
SERVES: 6 to 8
1/2 bunch asparagus, trimmed and halved lengthwise (if desired)
1 (17.3-ounce) box puff pastry sheets, thawed slightly
2 (5-ounce) containers soft garlic-and-herb cheese, crumbled
1/2 cup frozen peas, thawed
1/3 cup dill leaves
1. Preheat the oven to 400˚F. Line two baking sheets with parchment paper.
2. Put the asparagus and 1 tablespoon water in a microwave-safe bowl. Cover with plastic wrap and microwave on High 1 to 2 minutes or until bright green and barely tender. Drain and pat dry.
3. Meanwhile, starting with one puff pastry sheet, unfold the sheet and cut along the seams to make 3 long rectangles; cut each rectangle in half to make 6 rectangles total. Repeat with remaining puff pastry sheet. Transfer rectangles to prepared baking sheets.
4. Divide the cheese, asparagus and peas among the crusts. Bake 10 to 12 minutes or until puffed and golden. Sprinkle with dill before serving.