Vegetable Puff Pizzalini
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
54
Spice
44
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 medium
Onion (diced)Directions:
1
Roll the puff pastry into a rectangle 11 x 15 inches
2
Transfer it to a 11 x 17-inch sheet tray lined with parchment paper and fit the dough to the tray exactly
3
Be sure the dough is evenly rolled - about 3/8-inch thick
4
Freeze the sheet tray for about 1/2 hour
5
Remove the tray from the freezer and using a fluted 2 1/4-inch round cutter, cut out 24 to 28 circles
6
Using a fork, dock each round well in the center, 4 to 6 times; leave a 1/4-inch rim undocked
7
The circles can be put back in the freezer for up to 2 months
8
Once they're frozen, they can be stacked and wrapped in plastic wrap
9
Preheat oven to 425 degrees F
10
Heat some oil in a saute pan and cook the onions slowly, until they are soft and fully cooked
11
Season with salt and pepper
12
Set aside to cool
13
Slice the tomatoes about 3/8-inch thick
14
Cut off broccoli flowers about 1 1/4 inches around
15
Cut them as close to the flower as possible, without them falling apart
16
Cut the stems off the mushrooms flush with the bottom of the cap (don't hollow them) and slice as thinly as possible
17
Fill a little bowl with about 1-inch of oil
18
Place the rounds of dough, upside down on a papered cookie sheet and dock again
19
Brush about 1/3 with oil, spread about 1/3 with a little olive paste or pesto, and spoon about 1/2 of the cooled onions on the remaining rounds
20
Sprinkle each with Parmesan
21
Place a tomato slice on the rounds spread with oil only; the slice should be the same size or a little smaller than the round of dough
22
Garnish with a few strips of fresh basil
23
Dip each broccoli flower into the oil, head down, and press it, flower up, into the center of each round spread with olive paste
24
Press a sliced mushroom cap into the center of each onion round
25
Slant the cap a little so that the slices separate
26
Brush each round generously with oil and sprinkle generously with Parmesan, salt and pepper
27
Bake for about 17 minutes or until the bottoms are lightly browned
28
Serve warm