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.