Pizza en pâte feuilletée aux champignons et aux poivrons

Ingrédients

• 1 tablespoon olive oil
• 5 oz mushrooms
• 1/4 teaspoon paprika
• 1/4 teaspoon parsley
• ground black pepper
• salt
• 1 cup bell peppers (, sliced)
• 1/4 cup Mozzarella cheese (shredded)
• 1/4 cup Parmesan cheese (shredded)
• 1 puff pastry sheet ((defrosted for about 40 minutes until just soft))
• 1 egg (for egg wash)

Préparation

1. 1

   Preheat oven to 415 F.

2. 2

   Slice each mushroom into 5 slices. In a medium skillet, heat olive oil, add mushrooms and cook mushrooms for about 5 minutes on high heat, then 5 minutes on low, uncovered, until mushrooms soften and juices evaporate. Season with paprika, parsley. Salt and pepper to taste.

3. 3

   Slice each small bell pepper into halves or quarters.

4. 4

   Line your baking sheet with parchment paper. You don’t have to grease parchment paper. Cut puff pastry sheet into 2 parts like shown on the photo and place them on parchment paper on your baking sheet.

5. 5

   Brush pastry sheets with egg wash, salt slightly.

6. 6

   Spread cooked mushrooms in a straight line on top of each pastry sheet, without filling the whole space of puff pastry, so that you still have edges unfilled for puff.

7. 7

   Then top each pastry sheet with Mozzarella and Parmesan cheese. Finally, top with bell peppers.

8. 8

   Bake on the middle rack in the oven for 20 minutes until the puff pastry puffs along the edges and gets golden-brown color.