20 Minute Blt Puffed Pastry Pizza Recipes

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20-MINUTE BLT PUFFED PASTRY PIZZA



20-Minute BLT Puffed Pastry Pizza image

20-Minute BLT Puffed Pastry Pizza - A quick and easy meal sure to please the whole family!

Provided by Ashley Manila

Time 20m

Number Of Ingredients 10

2 whole sheets of frozen puffed pastry
2 teaspoons olive oil, for brushing
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt (I like using finely ground sea salt here)
(1) Packet Hidden Valley® Greek Yogurt Salad Dressing Mix
1 1/3 cups Greek yogurt (I used full-fat but reduced fat is OK)
3 tablespoons milk (I used 2% but any fat ratio should work fine)
8 strips of bacon, fried until crispy
2 cup baby arugula, or lettuce of your choice
2 cups cherry tomatoes, cut in half

Steps:

  • *Thaw the puffed pastry on the counter for at least 30 minutes.
  • Preheat oven to 425 degrees (F).
  • Once thawed, carefully open the sheets of pastry. Using a sharp knife slice them in half, straight down the middle. Place the pastry on a large baking sheet lined with parchment or a silicon baking mat. Lightly brush the olive oil over the top of each pastry piece, then sprinkle with salt and pepper. Pop the pan in the oven and bake for 12-13 minutes.

BLT PIZZA PUFFS



BLT Pizza Puffs image

Somewhere between a puff pastry tart and a personal pizza you'll find these cheesy, puffy bites of bacon-y magic.

Provided by Food.com

Categories     Dessert

Time 28m

Yield 8 serving(s)

Number Of Ingredients 10

12 ounces puff pastry
1 egg yolk
1/2 cup grated mozzarella cheese
8 slices bacon, cooked until just crisped, plus 4 slices fully crisped and chopped
3 -4 medium heirloom tomatoes, (res, orange and yellow), sliced into 3/4-inch rounds, plus 1 chopped
2 cups shredded romaine lettuce
1/3 cup ranch dressing
2 tablespoons chopped chives
kosher salt
ground black pepper

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
  • Unroll puff pastry dough and cut into 8 equal rectangles. Transfer the rectangles to the prepared baking sheet. Beat the egg yolk with 2 teaspoons water. Use a pastry brush and brush the edges of the rectangles with the egg wash. Fill the center with 1-2 tablespoons shredded cheese, then top with a slice of bacon on the diagonal. Top the bacon with another tablespoon of cheese, then a slice of tomato. Season with salt and pepper.
  • Fold in 2 corners of the rectangles towards the center. The corners should not touch, but should cover a bit of the tomato. Brush the folded corners with egg wash then transfer the baking sheet to the refrigerator to chill for 15 minutes.
  • Bake the puffs until golden and cheese is melted, about 15-20 minutes. To serve, top with shredded lettuce, chopped tomato, chopped bacon and a drizzle of ranch dressing.

Nutrition Facts : Calories 357.4, Fat 27.2, SaturatedFat 7.2, Cholesterol 35, Sodium 330.1, Carbohydrate 22.4, Fiber 1.5, Sugar 2, Protein 6.6

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