For me, keeping a well stocked pantry, refrigerator, and freezer are a must. Granted, I create menus and shop for those menus weekly, but I still keep my kitchen stocked for those nights and occasions when the menu just can’t work. It’s on those nights that my stock becomes my safety net and we don’t resort to take out and delivery.
For me, my well stocked pantry, refrigerator, and freezer always have pasta, canned veggies, chicken, and, my favorite, puff pastry. Whether you need a meal or a dessert, puff pastry can be turned into just about anything. Pizza crust…done. Pot pie…done. Tart…done. Turnovers…done. The only challenge is figuring out what to top or stuff it with.
For me, turning a puff pastry into pizza is fun and simple…and fast. Working with puff pastry is easy, as long as you know the basics. First off, puff pastry as to be thawed. Frozen puff pastry is useless. Once it is thawed, sprinkle it with a little flour and use your rolling pin to roll it out about an inch more on each side. Then, brush a 1 inch margin around the entire pastry with egg wash. At that point, the puff pastry is ready to be topped with whatever your heart desires. Once topped, the pastry bakes at a fairly high temp (400-425 degrees) for 20-30 minutes, and dinner is done.
For tonight’s puff pastry pizza, I’m using ingredients that I had on-hand…chicken, broccoli, jarred alfredo sauce, and shredded cheese. Yes, you can make homemade alfredo sauce, and normally, I would, but tonight, I’m simply aiming for a fast dinner.
- 3 boneless, skinless chicken breasts
- 1 TBSP olive oil
- salt & pepper
- 2 heads of broccoli-stems removed and chopped into small bites
- 1/4 c. water
- 1 jar Alfredo sauce
- 2 c. shredded cheese ( I used colby jack)
- 1 puff pastry
- 1 egg + 1 TBSP water to make an egg wash
- In a skillet, heat olive oil and cook salt & peppered chicken breasts until done.
- Remove from skillet and allow to cool before chopping. Once cool, chop chicken and set aside.
- In a bowl, combine broccoli and water. Cook in the microwave for 2-3 minutes, just to soften the broccoli a bit.
- To assemble puff pizza, roll out puff pastry approximately an extra inch on all sides. Place puff pastry on a parchment or silicone lined cookie sheet.
- Brush a 1 inch margin around all sides of the pastry with egg wash.
- Spoon Alfredo sauce onto the center of puff pastry, not covered with egg wash. This should take 1-2 cups of the Alfredo sauce, depending on how much sauce you like.
- Top the Alfredo sauce with the chopped chicken, followed by the chopped broccoli.
- Top with shredded cheese.
- Bake at 400 degrees for 20-25 minutes, or until pastry has puffed and is golden brown and crisp.
- Remove from oven, slice, and serve.
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