

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)!

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.
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