Last fall my friend hosted book club, and whipped up a delicious butternut squash soup and served it with a sausage pizza cooked on puff pastry. This tart pizza was inspired by my friend's recipe and pairs just as well with butternut squash soup. I think that this pastry really gets you a lot of bang for your buck. Not a ton of prep work goes into it, yet the tart itself is very yummy and company-worthy. And, because of the caramelized onions, mushrooms and delicious gruyere, goat cheese and baconis also very rich. With a combo like that, you know it's gonna be good. Because of the richness, I could easily eat this pizza paired with a green salad too, instead of the soup.
This makes about 12 pizza squares.
- 1 puff pastry sheet, thawed
- 2 slices bacon
- 1 onion, thinly sliced
- 8 ounces mushrooms, sliced
- 1/2 tbsp butter
- 1/4 cup chicken broth
- 2 sprigs fresh thyme
- 1/8 tsp garlic salt
- 2 ounces goat cheese, room temp
- 1/2 cup grated gruyere
- Thaw puff pastry sheet on the counter - about 40 minutes. Heat oven to 400 degrees.
- Meanwhile, cook bacon on medium heat in a large skillet. When crispy, remove from pan to paper towels to drain and crumble. Empty the pan, leaving about 1-2 tsp of bacon grease. Add mushrooms and onions to pan, stirring frequently on medium heat to caramelize.
- After 10 minutes, add in butter and melt. Turn up the heat for the last 5 minutes to med-high. Add in chicken broth, thyme leaves, garlic salt and cook the rest of the way until broth is evaporated and incorporated into the mushrooms/onion mix.
- While onions and mushrooms cook, spread goat cheese in a thin layer on the puff pastry. Sprinkle half the gruyere cheese on the pastry. Top the pastry with mushroom mixture, and sprinkle with crumbled bacon and remaining cheeses.Cook for about 25 minutes, until pastry edges are puffed and golden brown.