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Puff Pastry Pizza with Gorgonzola, Goat Cheese, Shallots, Prosciutto & Honeyed Balsamic Drizzle

Main Ingredients: Bread

Yield: Makes 4-8 servings

Recipe courtesy of Jamie Brown-Miller , Recipe Contest Finalist in the "Pure Ingredients, Purely Delicious" recipe contest


  • 1 pkg. (2 sheets) frozen puff pastry, thawed
  • 3 shallots thinly sliced
  • 1 tbsp. olive oil
  • 2 cups diced tomatoes
  • 6 ounces thinly sliced prosciutto, torn to bite-sized pieces
  • 4 ounces crumbled gorgonzola cheese
  • 4 ounces goat cheese log
  • 3 tablespoons balsamic vinegar
  • 1 tbsp. Dijon mustard
  • 2 tablespoons honey
  • 3 tablespoons basil, finely chopped


  1. Preheat oven to 425° F. Place puff pastry sheets side by side on a large baking sheet. Pinch the two sheets together at the center seam to form one large sheet. Use a fork to poke holes evenly over entire sheet. (If any excess pastry hangs over the sheet, roll it to form a crust.) Par-bake the pastry for 10 minutes.
  2. Meanwhile, cook shallots with olive oil in a medium skillet on medium-high heat for 5 minutes, stirring often.
  3. When pastry has par-baked, sprinkle it evenly with the shallots, tomatoes, prosciutto, gorgonzola cheese and goat cheese. Bake for an additional 10-15 minutes or until pastry is golden and cheese is bubbling.
  4. Meanwhile, whisk the balsamic vinegar, Dijon mustard and honey together in a small bowl. Set aside.
  5. When pizza is done cooking, remove it from the oven, drizzle it with the balsamic mixture and sprinkle with basil. Slice and serve.



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