Puff Pastry Pizza

• 1 sheet of thawed puff pastry, rolled out to 3-4mm thick
• fig jam/preserves
• pesto of choice. I used leftover Springtime Pesto
• 2 medium balls of fresh mozzarella or 1 large ball
• parmigiano reggiano, grated
• 10-12 very thin slices of prosciutto

1. Heat oven to 425 degrees F.
2. 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.
3. 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.
4. 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.
5. Bake for 12-15 minutes or when the edges of the pastry turn golden brown.

pastry, preserves, pesto of choice, mozzarella, parmigiano reggiano

Taken from food52.com/recipes/17084-puff-pastry-pizza (may not work)