Puff Pastry Pizza Chanterelle Alfredo

All you need is 2 puff pastry sheets and you will be able to make 4 puff pastry pizzas that will be good for 4-6 people, depending on how big the appetite of your group has. 

Ingredients:
2 sheets of puff pastry, cut into four equal rectangles
18-oz. Victoria Vegan Artichoke Alfredo Sauce
2-oz. chanterelle mushrooms
1 small shallot, finely minced
1 1/2 teaspoons vegan margarine or olive oil
1/2 teaspoon fresh thyme leaves, roughly chopped
1/4 cup wild arugula or micro-greens for garnish
16-oz. oven-roasted baby heirloom tomatoes (get the recipe here)
Salt and fresh ground pepper to taste
Optional: Add coconut bacon, black olives, nutty "parmesan" for more texture.

Directions:
Oven-roast the heirloom baby tomatoes in advance (get the recipe here) before you proceed the steps below.
Preheat oven to 400ºF. Defrost puff pastry sheets for 40 minutes until just soft. Be careful not to let the puff pastry sheet get too warm, so keep an eye out.
Brush all the surfaces of the chanterelle mushroom gently with a soft brush or a pastry brush to remove any grit. If necessary discard the tough stems, but ours were pretty soft and locally grown.
In a medium saucepan, heat vegan butter (should melt and spread evenly on the pan) or olive oil over moderate heat. Pour in the chopped shallot and chopped thyme leaves, stir and saute until the shallots are translucent—it should be about two to three minutes.
Sauté the chanterelle mushrooms over moderate heat, stirring occasionally, until they release their liquid. Add fresh ground pepper and salt to taste. Place the sautéed chanterelle mushrooms in a bowl aside.
In a large saucepan, heat the Victoria Vegan Artichoke Alfredo Sauce until warm.
We used Silpat Baking Mat to bake our puff pastry sheets, however you can line your baking sheet with parchment paper (we love this Beyond Gourmet Unbleached Parchment Paper)
Cut puff pastry sheet into 2 long rectangles (see two photos above if needed) and place them on Silpat baking mat or parchment paper on your baking sheet. Do the same for the 2nd pastry sheet, but bake one at a time.
Add a bit of salt onto the the cut pastry sheets. Spread the Victoria Vegan Artichoke Alfredo Sauce, without filling the whole space of puff pastry (just don't touch the edges because they will be puffed).
Bake on the middle rack in the oven for 20 minutes until the puff pastry is puffed and turns golden brown. Top with chanterelle mushrooms and oven-roasted baby heirloom tomatoes prior to finishing baking.
Garnish with wild arugula or micro-greens, and whatever toppings you like.
Serve immediately.

Posted by Diane Araga, on July 11, 2013 at 9:00 AM