Puff Pastry Pizza (Pioneer Woman)

Ree Drummond recently did a whole episode on puff pastries (to see it click here) - not only "pizzas," but also Sausage Parmesan Palmiers, Cheese Sticks and a gorgeous Mille Feuille dessert.  I tried 2 different pizzas, with my own combinations, both topped with wilted spinach.  

2-3 servings
15 calculated points

These are the before/after photos:

Mozzarella/Apple/Blue Cheese/Sausage/Mushrooms

Shredded Parmesan/Salami/Grape Tomatoes/Mushrooms

I had never worked with puff pastry before, but this was easy.  They turned out light and fluffy, a little crumbly and hard to pick up but very tasty!  Now I want to try these combinations on flatbread.  Prepare the mushrooms the way she did - really good! 

Warning:  One pan was on the bottom shelf and  both the parchment and the pan burnt!

Syrah, Chardonnay

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
• ¼ 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
• ¼ cup crumbled goat cheese (chevre)
• 6 leaves fresh basil, cut into chiffonade
• 1 teaspoon fresh oregano
• 4 slices prosciutto
• ¼ cup arugula
• ¼ cup shaved Parmesan

Directions

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!