Puff Pastry Pizza with Summer Vegetables + Pesto
Servings 4
Ingredients
- 1 package 2 sheets puff pastry, thawed
- 1 egg beaten
- 1 tablespoon olive oil
- 2 ears corn
- 2 small zucchini cut into a small dice
- cracked black pepper
- 4 tablespoons pesto below
- 1 large tomato thinly sliced
- 2 cups GO Veggie! lactose free mozzarella shreds
- chopped fresh basil and GO Veggie! parmesan for topping
For the pesto:
- 1 cup fresh basil leaves
- ¼ cup GO Veggie! lactose free parmesan topping
- 1 tablespoon pine nuts
- 1 garlic clove minced
- ¼ cup olive oil
Instructions
- To prepare the pesto, add the basil, parmesan topping, pine nuts, and garlic to a food processor. Cover and pulse several times to form a thick paste. Scrape down the dies, if needed. With the motor running, drizzle in the olive oil. to store, cover with a thin layer of olive oil and refrigerate up to 3 days.
- Heat your oven to 400F. Unroll the puff pastry and cut each sheet in half, cross-wise, and place on a baking sheet lined with parchment or a silicon mat. Leaving a 1/4 inch border around each sheet, dock the pastry several times with the tines of a fork. Bake 10 minutes.
- While the pastry cooks, heat the oil in a large skillet set over medium-high heat. Cut the corn kernels away from the cob and add them to the hot pan. Add the zucchini and cook 5-6 minutes, or until lightly charred. Season with cracked black pepper.
- Brush the partially-baked puff pastry with the egg, then spread 1 tablespoon of pesto onto the center of each piece. Top with tomato slices, mozzarella, and sautéed vegetables.
- Return to the oven and bake 8-10 minutes, or until the pastry is golden brown and the cheese is melted.
- Remove from the oven and top with chopped basil. Serve with additional parmesan topping.
Notes
Most commercial brands are dairy free, but higher end brands sometimes use butter. If you're lactose intolerant, be sure to check the label!