| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 pizzas |
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 pizzas |
Ingredients
- 2 sheets frozen puff pastry (from a 17.3-ounce package, such as Pepperidge farm), thawed
- 1 tablespoon butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup white wine
- Kosher salt and freshly ground black pepper
- Olive oil, for brushing
- 1 cup shredded fresh mozzarella
- 8 yellow and/or red grape tomatoes, halved
- 2 tablespoons black olives
- 8 slices pepperoni
- 2 tablespoons sliced drained pepperoncini
- 1/4 cup crumbled goat cheese (chevre)
- 6 leaves fresh basil, cut into chiffonade
- 1 teaspoon fresh oregano
- 4 slices prosciutto
- 1/4 cup arugula
- 1/4 cup shaved Parmesan
Instructions
- For the crust: Slice the 2 pastry sheets in half down the middle. Place the halves on 2 baking sheets lined with parchment or baking mats.
- Preheat the oven to 415 degrees F, then start on the pizza toppings.
- For the toppings: In a large skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 minutes. Pour in the wine and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Remove from the heat and set aside.
- To build the pizzas: brush a thin layer of olive oil in the center of each puff pastry half, leaving a 1/2-inch border. On each piece of pastry, sprinkle on 1/4 cup of the mozzarella, again so that it covers all but a 1/2-inch border around the pastry. Sprinkle the cooked mushrooms on one piece of pastry. On the second, sprinkle on the halved tomatoes and black olives. On the third, lay the pepperoni slices and sliced pepperoncini. Press the toppings lightly into the cheese. Leave the fourth piece of pastry plain (just cheese).
- Bake for 15 minutes; the pastry could go crazy and puff up in areas here and there, but don’t worry! It’ll be fine.
- Remove from the oven and sprinkle the goat cheese crumbles and half the basil over the mushroom pizza. Sprinkle the remaining basil over the tomato pizza. Top the pepperoni pizza with the fresh oregano. Top the plain pizza with the prosciutto, arugula and Parmesan shards
- Slice each into smaller pieces and serve!
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 170 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 22 mg |
| Sodium | 391 mg |
| Serving Size | 1 of 10 servings |
| Calories | 170 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 22 mg |
| Sodium | 391 mg |
Reviews
Made an excellent dinner. Did not do mushrooms as I’m allergic to the fungi!
These pizzas were so yummy . Served them for Christmas Eve. The mushroom topping was especially a hit! The puff pastry dough was a crispy delight!
Such a fun elegant way to have pizza. The prosciutto & arugula is amazing ❤️❤️
Didn’t like puff pastry crust. Looked good as another reviewer stated. Would not make again.
This was so good! Like a pizza dinner/desert ❤️
Yummy!! Made BBQ Chicken with grilled onions and peppers! Turned out perfect and delicious!
Hi, I would like to make the pizzas one night before the party, put them in refrigerator and bake them just before the party. Is it ok to keep crispy, not soggy? May I ask what temperature and for how long in the fan forced oven?
I love her and all of her foods I have not tried it but just for her is a 5 star
It was really good! Fun dinner with all the different kinds of pizzas. I will defiantly make them again!