Friday, November 10, 2006

Artichoke and Feta Puff Pastry Pizza

From The Dinner Doctor

1 sheet frozen puff pastry (half a 17.3oz box)
1/2 C drained oil-packed sun-dried tomatoes
1 jar (6oz) marinated artichoke hearts, drained
1 C (4oz) pre-crumbled feta cheese
1/3 C pre-chopped pecans or pine nuts (optional)
1 tsp chopped fresh oregano, or 1/2 tsp dried

Preheat oven to 400. Place the puff pastry on a baking sheet or pizza stone and let thaw while you prepare the toppings. Chop the sun-dried tomatoes and the artichoke hearts. Unfold the puff pastry and roll it out to an 8" square or 8x10" rectangle, using a rolling pin. Sprinkle on the feta cheese, followed by chopped tomatoes, artichokes, nuts, if using, and oregano. Bake until the pastry puffs up tall and is golden brown, 20-25 minutes. Remove the pan from the oven and immediately cut the pizza into squares, with a pizza cutter, and serve.

No comments: