Sweet and Savory Puff Pastry Pizzas
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These make a fun appetizer or brunch menu.
ingredients
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serves: 4
For the sweet:
1/2 sheet puff pastry
3.5-4 ounces ricotta
1 small bunch champagne grapes
1 sprig fresh rosemary leaves
1 sprig fresh thyme leaves
1-2 teaspoons raw sugar
For the savory:
1/2 sheet puff pastry
2 tablespoons pistachio oil
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
1 cup loosely packed arugula
4-5 medium strawberry tomatoes or 2 Roma
4 ounces Le Petit Crème
Servings Per Recipe: 4
Amount per Serving
Calories: 641
- Total Fat: 37.3 g
- Saturated Fat: 7.3 g
- Trans Fat: 0.1 g
- Cholesterol: 13.2 mg
- Sodium: 885.9 mg
- Total Carbs: 69.4 g
- Dietary Fiber: 4.9 g
- Sugars: 23.3 g
- Protein: 10.6 g
preparation
1. Prepare your pastry sheet by rolling out onto a lightly floured surface or cutting board. Cut in half lengthwise and allowing to thaw for 40 minutes.
2. Pre-bake sheets in a 400 degree oven for about 10 minutes until lightly golden. Remove from oven and allowing to cool slightly.
3. For the sweet: Spread prepared sheet with ricotta to about 1/2 inch from edges. Sprinkle with herbs then champagne grapes. Scatter with raw sugar.
4. For the savory: Brush pastry sheet with pistachio oil, again to about 1/2 inch from edge.
5. Sprinkle with sea salt and pepper. Layer on arugula and tomatoes, then drop cheese in teaspoon sized dollops as shown.
6. Place both sheets back into the oven for 5-7 minutes or until Le Petit Crème has melted and the champagne grapes begin to peel.
7. Let stand for a few minutes then slice and serve.
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