Author Notes
This is an easy after work meal that is a great way to use up leftovers. Of course regular pizza dough would substitute well for the puff pastry. —lesmcs
Ingredients
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1
sheet of thawed puff pastry, rolled out to 3-4mm thick
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fig jam/preserves
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pesto of choice. I used leftover Springtime Pesto
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2
medium balls of fresh mozzarella or 1 large ball
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parmigiano reggiano, grated
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10-12
very thin slices of prosciutto
Directions
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Heat oven to 425 degrees F.
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Roll thawed puff pastry on a floured surface until it is a rectangle roughly 3-4mm thick. Place on top of parchment paper, silpat or foil and place on cookie sheet.
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Put a thin layer of fig jam on one half and a thin layer of pesto on the other half. The key is a thin layer. The jam is very sweet and the pesto has a lot of olive oil.
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Slice the mozzarella thinly and scatter over entire sheet. Sprinkle a thin layer of parmesan over the top. Lastly, add the proscuitto in heaps on top of everything.
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Bake for 12-15 minutes or when the edges of the pastry turn golden brown.
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