Description
Mini puff pastry pizzas covered in tangy, herby pesto topped off with roasted veggies and salty Parmesan cheese. So good!
Ingredients
- Olive Oil
- 1 Medium Red Bell Pepper, Diced
- ½ Red Onion, Diced
- 1 cup Diced Baby Bella Mushrooms
- Salt And Pepper
- 1 package (17 1/3 Oz. Size) Puff Pastry
- 1 cup Pesto Sauce
- ¾ cups Grated Parmesan Cheese
Preparation
Preheat oven to 450ºF.
Heat a medium size skillet with some olive oil on the stove and add veggies. Sauté veggies until translucent (about 10 minutes). Season with salt and pepper and set aside to cool for a couple of minutes.
Roll out puff pastry dough and cut round circles with a biscuit cutter or round shape such as a glass. Place puff pastry rounds onto a baking sheet.
Top each with some of the pesto, veggies and Parmesan cheese. Bake in the middle rack of preheated oven for 12–15 minutes.
