Puff Pastry Pizza

I decided this year to have a holiday cocktail party with our friends.  I usually do a pot luck dinner for 20 people but this year I changed it up a bit.  I made several different appetizers and it was so much easier than making a big dinner.  If you are looking for an easy recipe that looks and tastes great, this one is for you.  This recipe is Ina Garten's recipe but I have changed it by making them bite size instead of large sized.  I think that the single serve pizza is a beautiful presentation that is simple to pick up with a drink in your other hand.

Ingredients:

2 Sheets puff pastry, thawed
2 large onions, sliced thin
3 garlic cloves, finely minced
3 TBS white wine
2 tsp thyme, minced
4 TBS finely grated Parmeggiano Reggiano cheese
3 TBS basil leaves, chiffonade
pint grape or cherry tomatoes, multi-colored it you can find them
4 oz Herbed goat cheese
Parmeggiano Reggiano Cheese, shaved
1 large cookie sheet, covered with parchment paper

Here's how:

The day or a few hours before you are going to put the pizzas together, thinly slice the tomatoes and set them in the fridge.  This will help them release some of their liquid so your pizzas will not be soggy.

Thinly slice onions.

Thinly sliced

Mince the garlic.

Minced and ready for the pan

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic.

Add onions to pan

Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.



Cook down until done.

Roll out the puff pastry sheets.

Use a biscuit cutter or circular cookie cutter, cut out 12 circles from each puff pastry sheet.  Use flour in the cutter to make it easier to release the circles.

Place the circles on a cookie sheet covered with parchment paper.

 Using a parking knife, score a line around the puff pastry, just a bit from the edge.  Use a fork to poke in the inner area you have created. This will create a crust.

Sprinkle 1 tsp grated Parmeggiano-Reggiano Cheese, 1 tsp caramelized onion and 1 tsp goat cheese inside the center area.  

Top with 2 or 3 slices of tomato.  The amount depends on the size of the tomatoes.

Layers of parm, onion, goat cheese and tomato

Ready for the oven

Bake until golden and delicious