Best Puff Pastry Bacon And Onion Pizza Recipes

ADDIE'S PUFF PASTRY PIZZAS

Addie's Puff Pastry Pizzas image

My daughter loves these puff pastry pizzas. You can use them as a meal or as an appetizer. The best part is you can add whatever you want to make them special.

Provided by AddiesMom6

Categories Main Dish Recipes Pizza Recipes

Time 55m

Yield 12

Number Of Ingredients 8

Ingredients

1 ½ tablespoons butter
1 tablespoon grated Parmesan cheese
1 teaspoon garlic powder
1 (17.5 ounce) package frozen puff pastry, thawed in the refrigerator
1 (14 ounce) jar pasta sauce, or to taste
1 (8 ounce) package shredded Italian cheese blend
1 cup sliced fresh mushrooms
¼ cup crumbled cooked bacon, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Gather all of your ingredients and a cookie sheet; you'll have to work quickly once the puff pastry is out of the fridge.
Melt butter in a microwave-safe bowl; stir in Parmesan cheese and garlic powder.
Remove 1 sheet puff pastry from fridge. Keep the other sheet chilled. Very gently unfold the sheet onto your work surface. Press pastry back together if it cracks. Slice into 6 squares and place them 1 1/2 to 2 inches apart on the cookie sheet. Brush the edges of each square with some of the garlic butter. Add a spoonful of sauce to the center of each square. Top with some Italian cheese, mushrooms, and bacon.
Bake in the preheated oven until puffed and golden, about 15 minutes.
In the meantime, repeat slicing, brushing, and topping the second sheet of puff pastry. Bake second batch for 15 minutes.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 24 g, Cholesterol 22.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 9.5 g, SaturatedFat 8.8 g, Sodium 491.3 mg, Sugar 3.3 g

BACON, ONION AND CHEESE TART

Bacon, Onion and Cheese Tart image

This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.

Provided by Geoffrey Zakarian

Time 1h5m

Yield two 13-by-9-inch tarts

Number Of Ingredients 11

Ingredients

8 slices thick-cut bacon, cut crosswise into thin matchsticks
1 large onion, thinly sliced
Kosher salt and freshly cracked black pepper
3 sprigs fresh thyme, leaves removed and chopped
1/2 cup farmer's cheese
1/2 cup creme fraiche
1 large egg yolk
All-purpose flour, for dusting
1 sheet frozen puff pastry, defrosted
1 tablespoon ground pecorino
1 tablespoon minced fresh chives

Steps:

Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.