Ingredients: |
Ingredients: 1 Pre-made Pie Crust (Pillsbury refrigerated crusts work well)
2 T. Pesto
1 Cup Shredded Mozzarella or Italian Blend Cheese (Divided)
4 Ounces of Sliced Turkey Pepperoni or Regular Pepperoni
1 6-7 Ounce jar of Marinated Artichokes, drained and quartered
1 6-7 Ounce jar of Roasted Red Peppers, sliced thinly or chopped if you prefer
1-2 Ounces of Grated or finely shredded Parmesan Cheese
Pinch of your favorite Italian Seasoning or Oregano
1 cookie sheet
Parchment Paper
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Directions: |
Directions:Pre-heat your oven to 425 degrees.
Place parchment paper on the cookie sheet. Ensure the cookie sheet is large enough to accommodate the flat pie crust.
Unroll the pie crust onto the cookie sheet.
Brush 2 T. of pesto to within and inch or 1 1/2 inches of the edge of the crust .
Sprinkle with 1/4 Cup of the mozzarella cheese.
Distribute the pepperoni slices evenly.
Next, distribute the roasted red peppers and artichoke quarters on top of the pepperoni.
Sprinkle with the remaining mozzarella and parmesan cheeses.
Sprinkle on a small amount of seasoning to add extra flavor. This can be omitted, if you prefer.
Fold up the edges of the pie crusts so they overlap and press gently to loosely seal the edge of the crostada.
Brush the pie crust edges with a bit of water.
Place in a 425 degree oven for 25 minutes until brown and bubbly. Let it cool or serve warm, depending upon your preference. |
Personal
Notes: |
Personal
Notes: This is a cute little appetizer that transports easily on a plate. The Italian flavors are cited in this recipe, but could be adapted for any flavor profile you like. For example:
French: Spread room temperature herb cheese on the base and top with bits of ham, carmelized onions, a little baked garlic, thyme, or olives.
Springtime: Spread goat cheese on the base. Add on bits of roasted chicken, blanched asparagus, thyme or chopped rosemary, fresh, salted tomatoes, and a bit of garlic.
Just use your imagination and whatever is in your refrigerator that you enjoy. One tip- don't use too much cheese, as it will become to oily and make your crust soggy. I also slid the tart off the baking sheet onto a wire rack about 5 minutes after it was out of the oven, so that it didn't become mushy as the cooking juices settled and air could circulate around it. It yields a tart that is about 7-8 inches across and is cut like a pizza. You could also make it square if that works better for you. Enjoy!
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This recipe for Italian Crostada Appetizer is from