This is better than the best pizza I've ever had, and a lot less work. The choice of cheese is important, and asiago fresco is awesome. I suggest avoiding a mild cheese like mozzarella. This is best as a summer treat when tomatoes and basil are at their best.
Ingredients
- 1 sheet of frozen puff pastry, thawed
- Parchment paper
- ⅓ cup of basil pesto
- 2 cups asiago fresco (or provolone cheese), grated
- ⅓ cup grated parmesan cheese, plus 2 tablespoons
- 2 large heirloom tomatoes, thinly sliced (9 slices)
- Freshly ground black pepper
- Extra virgin olive oil
- Sea salt
- 5-6 basil leaves, sliced thinly
Preparation
- Preheat oven to 400 degrees
- Place the puff pastry sheet on parchment paper and roll out to 12" x 12"
- Spread a thin layer of the pesto on the puff pastry
- Sprinkle 2 cups of asiago fresco (or provolone cheese), then the parmesan cheese over the pesto
- Place the tomatoes in a single layer on top
- Grind fresh pepper on top of the tomatoes
- Sprinkle the additional 2 tablespoons of parmesan cheese on top of the tomatoes
- Place on a cookie sheet and bake for 20-30 minutes or until the puff pastry is puffed and golden brown
- Remove from oven
- Top with a drizzle of olive oil, sprinkled sea salt and basil leaves
- Cut into 9 squares
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