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  • Prep Time
    10
  • Cook Time
    25
  • Servings
    4-8

Puff Pastry Pizza with Gorgonzola, Goat Cheese, Shallots, Prosciutto & Honeyed Balsamic Drizzle

Main Ingredients: Bread

Yield: Makes 4-8 servings

Recipe courtesy of Jamie Brown-Miller , Recipe Contest Finalist in the "Pure Ingredients, Purely Delicious" recipe contest

Ingredients

  • 1 pkg. (2 sheets) frozen puff pastry, thawed
  • 3 shallots thinly sliced
  • 1 tbsp. olive oil
  • 2 cups diced tomatoes
  • 6 ounces thinly sliced prosciutto, torn to bite-sized pieces
  • 4 ounces crumbled gorgonzola cheese
  • 4 ounces goat cheese log
  • 3 tablespoons balsamic vinegar
  • 1 tbsp. Dijon mustard
  • 2 tablespoons honey
  • 3 tablespoons basil, finely chopped

Directions

  1. Preheat oven to 425° F. Place puff pastry sheets side by side on a large baking sheet. Pinch the two sheets together at the center seam to form one large sheet. Use a fork to poke holes evenly over entire sheet. (If any excess pastry hangs over the sheet, roll it to form a crust.) Par-bake the pastry for 10 minutes.
  2. Meanwhile, cook shallots with olive oil in a medium skillet on medium-high heat for 5 minutes, stirring often.
  3. When pastry has par-baked, sprinkle it evenly with the shallots, tomatoes, prosciutto, gorgonzola cheese and goat cheese. Bake for an additional 10-15 minutes or until pastry is golden and cheese is bubbling.
  4. Meanwhile, whisk the balsamic vinegar, Dijon mustard and honey together in a small bowl. Set aside.
  5. When pizza is done cooking, remove it from the oven, drizzle it with the balsamic mixture and sprinkle with basil. Slice and serve.

STELLA PRODUCTS USED IN THIS RECIPE

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