Rustic Tomato Pizza
When the moon hits your eye like a big pizza pie, that’s amore…
When we went hiking in the Pyrénées last summer, his mom packed us a wonderful gourmet lunch as opposed to the usual sandwich or Clif Bar. Life is tough, right? When we were exhausted from our trek, we were rewarded with slices of homemade pizza topped with a tangy tomato sauce, parmesan cheese, anchovies and olives. It was oh so gooooood. And in lieu of pizza dough, she had used puff pastry sheets which I found to be so ingenious!
We love making pizza at home and the use of pastry sheets works wonders for a quick, gourmet-like meal. Another plus side is that the Pepperidge Farm pastry sheets fit perfectly in our mini toaster oven. It took me quite some time to track down which grocery store carried these pastry sheets so once I found them, I’ve been hoarding them in our freezer. It’s like having a stock of blank edible canvases for your next foodie creation.
|1||Pepperidge Farm Puff Pastry Sheet|
|1 1/2||cup store-bought stewed tomatoes (I get mine from Trader Joe’s)|
|2||Tbsp tomato paste|
|3||cloves garlic, minced|
|1/4||lb. fresh mozzarella, sliced in thin, circular pieces|
|1||cup parmesan cheese, grated|
|8||pieces of flat anchovy filets|
|1/4||cup black olives, sliced|
|1||cup cherry tomatoes, halved|
|a few fresh basil leaves|
- Thaw the puff pastry sheet for 30 minutes. Preheat oven to 350 degrees. Meanwhile, saute garlic in olive oil for about 5 minutes. Add the stewed tomatoes and tomato paste. Simmer for about 15 minutes and stir occasionally. Remove from heat. Unroll the pastry sheet on a piece of parchment paper large enough to extend an inch past the edges of the pizza.
- Spread tomato sauce evenly on the pastry sheet and top with anchovies, olives, mozzarella cheese and cherry tomatoes. Bake for 15-20 minutes or until the edges are golden brown. Remove from oven and sprinkle with grated parmesan cheese. Garnish with fresh basil. Serves two people OR one very hungry person!