2sheetsrefrigerated puff pastry dough((17.3 oz. Package))
12oz.fresh mozzarella cheese log
½cupfresh basil leaves
¼cupextra virgin olive oil
Preheat over to 425°F.
In a small bowl, mix together the garlic powder, onion powder, oregano, salt, pepper and olive oil.
Slice your tomatoes as thin as possible and remove the seeds/pulp. This is so the pastry doesn't get watery. You want 18 slices total.
For the cheese, you can either grate it or slice it thin like your tomatoes. If you slice it, you want 18 slices.
Remove thawed puff pastry sheets from the fridge and place each on two baking sheet(s). Do this right away before the dough starts to stick together.Use a pastry brush to brush a light coating of the oil n' herb mixture onto each pastry sheet.
Evenly distribute the tomato slices onto each pastry sheet. You want 9 on each. Repeat with the mozzarella slices. (See photos.)If using grated cheese, distribute the cheese onto both sheets.
Place both pizzas in the oven for 15-18 minutes or until pastry is puffed and golden brown. Look for a nicely browned pastry! You may need to rotate the dough to even the color.
Once the pizza is done, take out and sprinkle with freshly chopped basil leaves. Wait about 5 minutes before cutting. Enjoy!*Drizzle with a balsamic glaze if desired. (Highly recommended*)
Yield: 18 Pizza Squares
Don't add the basil until it comes OUT of the oven!
Make sure to use FRESH mozzarella cheese as opposed to bagged.
You can reheat your pizza the next day in the oven at 350 F for 4-5 minutes.
How To Prevent Watery Pizza
Make sure your oven is HOT and preheated.
Make sure you remove any seeds/pulp from tomatoes and dry them off as much as possible.