Puffed Pastry Pesto Pizza. Now say that five times fast. It may be a mouthful to say, but it’s an even better mouthful to eat. If I’m feeling a little fancy I’ll jazz up the usual Friday night pizza with this delicious and light pizza. Also great for serving as an appetizer at parties.
1 Refrigerated puff pastry roll (or frozen, just make sure it is thawed)
1 container prepared pesto
1 pint cherry tomatoes, halved
1 cup chopped baby spinach leaves
1 cup sliced olives
1 cup crumbled feta cheese
3 Tbs olive oil
Preheat oven to 420 (or according to pastry package directions). Unroll pastry crust onto greased cooking sheet (or line with parchment paper) and brush all over with olive oil. Cook for 7-10 minutes or until starting to puff and lightly brown. Spread with pesto, leaving 1 inch crust, sprinkle with tomatoes, spinach and olives. Return to oven and cook for an additional 5-7 minutes, or until lightly browned and heated through. Top with feta cheese and let sit for 5 minutes before slicing and serving.
*the cooking time depends on the pastry, some brands have cooked faster than others, so just keep your eye on it