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Cherry tomato and thyme puff pizza

Recipe by:Chefs Rod and Jeromie HansenĀ 
The Painted Table, Fresno

Ingredients

  • Tomato cream cheese spread
    1 (8-oz.) package cream cheese (room temperature)
    2 tbsp. tomato paste
    1/2 tsp. onion powder
    1/2 tsp. garlic powder
    1/2 tsp. oregano
    1/2 tsp. freshly ground black pepper
    1 egg, beaten (room temperature)
  • Puff pizza
    1 sheet frozen puff pastry, thawed
    1 egg, beaten
    1 pint each red and yellow cherry tomatoes
    Extra virgin olive oil, for drizzling
    1 tbsp. chopped fresh thyme
    1/2 cup grated Parmesan cheese

Directions

For spread: In a medium bowl, stir together ingredients with a rubber spatula until combined and smooth. Set aside.

For pizza: Preheat oven to 400 degrees. Place puff pastry on a lightly floured surfaced and lightly flour the top. Using a rolling pin, roll out slightly to flatten, pinching together any gaps in dough. Transfer to a lightly oiled baking sheet.

Spread cream cheese mixture 1/4-inch thick on dough, leaving a 1/2-inch border on sides. Brush beaten egg on exposed dough borders. Place tomatoes tightly over cream cheese, drizzle with olive oil and sprinkle with thyme and Parmesan cheese. Bake for 16 to 20 minutes or until crust is golden brown and tomatoes have burst. Set aside to cool slightly before cutting.

Serves 8 to 10

Photo: © 2019 Tomas Ovalle

Califonia Bountiful