with Arugula & Radishes
This Puff Pastry Pizza makes an impressive spring/summer appetizer.
1 pkg. Puff Pastry
1/4 cup Pecorino Romano (or Parmesan)
1/2 bunch asparagus (blanched, cut into 1/2 in. pieces)
3 radishes (thinly sliced)
2 cups arugula
6 cloves roasted garlic (smashed)
1/4 cup picked mint leaves
1/2 cup picked parsley leaves
1/4 cup shelled pistachios
1 clove garlic, raw
1/2 lemon, zested
1/3 cup Pecorino Romano
1/2 cup olive oil
Salt and pepper to taste
Preheat oven to 400°F.
Unroll refrigerated Puff Pastry on enclosed parchment paper and place on a baking sheet. Fold over ends slightly to form a crust. Use tines of fork to press down. Also poke several holes in the middle of the dough.
Blind bake dough for 15 min. (halfway through baking use a fork to push down center of dough.)
To make homemade pesto, combine mint, parsley, pistachios, raw garlic, lemon zest, 1/3 cup of cheese, and olive oil in a food processor. Add salt and pepper to taste. (Or use 3-4 Tbsp. of your favorite store bought green pesto instead.)
Spread pesto on baked dough. Top with asparagus, arugula, radishes, roasted garlic and shredded Pecorino. Cut and serve.
Review Green Pesto Puff Pastry Pizza.