1 sheet puff pastry (Pepperage Farm)1 can chopped tomatoes, drained, & pureed
2 cloves garlic, minced
2 tsp. fresh oregano, chopped
1 tsp. basil, chopped
1 tsp. thyme, chopped
1 Tbs. butter
Salt & Pepper
1/2 large onion, chopped
2 Tbs. butter
1 can anchovies, drained
1/4 cup sun-dried tomatoes, chopped
Grated Mozerella, Romano & Parmesan in equal amounts
Preparation:
Sauté garlic in tablespoon of butter. Add chopped tomatoes, oregano, basil, and thyme to garlic. Simmer tomato sauce until hot.
Sauté onion in 2 tablespoons of butter until soft.
Roll out puff pastry until thin. Cut in half and flute edges. Lightly coat crust with tomato sauce. Sprinkle crust with cheeses and top with sautéed onions, anchovies and sun-dried tomatoes. Bake in convection oven for 10 minutes at 450°.
Variation:
Pizza accommodates individual tastes well. Use your imagination and create your own masterpiece. Just remember that puff pastry doesn’t hold up to heavy (weight) items well.
History:
Pizza is found in many pastry shops in France. They make great picnic items when traveling.
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