While surfing Facebook I found this recipe while looking for quick and tasty recipes for the school year. This definitely qualifies. I actually used pie crust and it wasn’t as pretty, but tasted pretty great!
- Puff pastry
- 3 tomatoes (sliced 1/4 – 1/2 inches and hulled)
- 1 zucchini (sliced 1/4 – 1/2 inches)
- Pesto sauce (approx. 1 cup)
- Feta cheese
- Mozzarella balls (approx. 7-8)
- Olives (sliced)
- Dried oregano
- Egg (for brushing
Roll out a puff pastry circle, leaving the paper wrapper on the bottom, onto a round pizza pan. Place a bowl, upside-down, in the center of the puff pastry. The bowl should be small enough so that it leaves about 4-5 inches of puff pastry exposed.
Next, spread the pesto sauce around the exposed areas of the puff pastry. Alternate the tomatoes and zucchini (or cucumber) on top of the pesto. Sprinkle the feta cheese on top of the vegetables. Add a ball of mozzarella on top of each tomato.Sprinkle the oregano on top.
Remove the bowl. Using a knife, divide the section where the bowl was into 8 equal pie sections. Fold the outer edge of the puff pastry up and slightly over the tomatoes.Now fold each of the sections in the middle over the vegetables and seal the puff pastry with the sides.Use an egg wash to brush the dough.Place an olive on each section of the folded dough.
Place the pastry (paper included) into the oven. Cook for approx. 20 minutes at 350F. or until the pastry is golden brown and the cheese is melted. (Since the recipe calls for 180 C. which is 356 F., you may have to adjust the time slightly.)
When done, transfer onto a serving plate and garnish with fresh basil in the middle.