Puff Pastry Pizza with Mushrooms, Bell Peppers, Mozzarella and Parmesan cheese. Easy and delicious! Great for breakfast, lunch, snack and dinner. Super versatile recipe!
I decided to participate in Weekend Cook and Tell Event at SeriousEats.com and my photo was featured in their Round Up again, 2nd week in a row!!! For this weekend, the event was about making anything with puff pastry. I love puff pastry, and for some time have been on a serious puff pastry kick, which is why I have lots of it in my freezer. So I thought, why not make puff pastry pizza? How easy and convenient – I already have frozen puff pastry in my freezer, I also have bell peppers and mushrooms that are about to rot, and there is a big brick of Mozzarella cheese in my refrigerator. Why not put all four ingredients to practical use and create an easy appetizer -Puff Pastry Pizza with Mushrooms, Bell Peppers, Mozzarella and Parmesan cheese?
I was very happy I did – little puff pastry pizzas with mushrooms and bell peppers were delicious, and it took me only 25 minutes to prepare them (plus 20 minutes for baking). Not surprisingly, these little pizzettes are already gone. One of them made a great appetizer, and I’ve eaten another one the next morning for breakfast with an egg on top.
Once I started making these little puff pastry pizzettes, I sort of got carried away and also made a Plum and Apple Puff Pastry Tart. I just love baking with Puff Pastry because it is so versatile. You can make something sweet, or you can make something savory. Something open like these little puff pastry pizzas, or something closed like these butternut squash turnovers. And it all takes a very short time.
How to make puff pastry pizza with mushrooms and bell peppers
Below are some step-by-step photos. For complete recipe, scroll down below the photos.
This recipe is for 1 sheet of puff pastry (usually there are 2 sheets in a package), and you can easily double it (or triple it!) if you’re making more.
1) Preheat oven to 415 F. Defrost 1 sheet of puff pastry for about 40 minutes until just soft. Don’t let puff pastry sheet get too warm and put it in the refrigerator if you’re not using it right away after 40 minutes of defrosting.
2) Slice each mushroom into 5 slices. In medium skillet, heat olive oil, add mushrooms, and cook mushrooms for about 5 minutes on high heat, then 5 minutes on low, uncovered, until mushrooms soften and juices evaporate. Season with paprika, parsley. Salt and pepper to taste.
3) Slice each small bell pepper into halves or quarters.
4) Line your baking sheet with parchment paper. You don’t have to grease parchment paper. Cut puff pastry sheet into 2 parts like shown on the photo and place them on parchment paper on your baking sheet.
Brush pastry sheets with egg wash, salt slightly.
5) Spread cooked mushrooms in a straight line on top of each pastry sheet, without filling the whole space of puff pastry, so that you still have edges unfilled for puff.
Then top each pastry sheet with Mozzarella and Parmesan cheese. Finally, top with bell peppers. It should look like this.
5) Bake on the middle rack in the oven for 20 minutes until the puff pastry puffs along the edges and gets golden-brown color.
Puff Pastry Pizza with Mushrooms and Bell Peppers
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- 1 tablespoon olive oil
- 5 oz mushrooms
- ¼ teaspoon paprika
- ¼ teaspoon parsley
- ground black pepper
- salt
- 1 cup bell peppers , sliced
- ¼ cup Mozzarella cheese shredded
- ¼ cup Parmesan cheese shredded
- 1 puff pastry sheet (defrosted for about 40 minutes until just soft)
- 1 egg for egg wash
Instructions
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Preheat oven to 415 F.
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Slice each mushroom into 5 slices. In a medium skillet, heat olive oil, add mushrooms and cook mushrooms for about 5 minutes on high heat, then 5 minutes on low, uncovered, until mushrooms soften and juices evaporate. Season with paprika, parsley. Salt and pepper to taste.
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Slice each small bell pepper into halves or quarters.
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Line your baking sheet with parchment paper. You don’t have to grease parchment paper. Cut puff pastry sheet into 2 parts like shown on the photo and place them on parchment paper on your baking sheet.
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Brush pastry sheets with egg wash, salt slightly.
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Spread cooked mushrooms in a straight line on top of each pastry sheet, without filling the whole space of puff pastry, so that you still have edges unfilled for puff.
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Then top each pastry sheet with Mozzarella and Parmesan cheese. Finally, top with bell peppers.
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Bake on the middle rack in the oven for 20 minutes until the puff pastry puffs along the edges and gets golden-brown color.