When you don’t have the time (or skill) to make pizza crust from scratch, roll out puff pastry, smother with pizza toppings and lots of cheese, and bake.
You could, of course, add meat. Chopped ham or slices of pepperoni are perfect. Salami is a great choice too. Or lightly cooked chopped bacon.
But I baked this snack at a time when one of my daughters was on a vegetarian diet. I didn’t want to exclude her from enjoying this delicious snack so I made it meatless.
Mushroom Puff Pastry “Pizza”
- 400 grams puff pastry
- all-purpose flour for dusting
- ½ kilogram fresh tomatoes thinly sliced
- herb salt we use our own blend; feel free to substitute salt and pepper if you don’t have herb salt
- 150 grams shredded mozzarella
- 100 grams button mushrooms thinly sliced
- 100 grams shredded Parmesan
- 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.