Stuffed-Crust Sopressata Pizza with Lemony Arugula Salad
Thaw Time: 40 minutes
Bake Time: 20 minutes
Prep Time: 20 minutes
Cool Time: 10 minutes
Makes: 4
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Ingredients
1 egg
1 tablespoon water
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
4 ounces whole milk mozzarella cheese
2 tablespoons pizza sauce
or
pasta sauce
4 thin slices sopressata
or
hard salami, torn into pieces
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper
8 cups fresh baby arugula leaves
Directions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Unfold
1
pastry sheet on a lightly floured surface. Using a 9-inch pie plate as a template, cut the pastry sheet into a 9-inch circle. Repeat with the remaining pastry sheet. Reserve the trimmings for another use.
Cut
half
the cheese into
about 16
"sticks". Thinly slice the remaining cheese.
Brush the edges of the pastry circles with the egg mixture. Place the cheese "sticks" around the edges of the pastry circles. Fold the edges of the pastry over to enclose the cheese and press to seal. Brush the seam and edges of the pastry with the egg mixture. Prick the center of the pastry circles thoroughly with a fork.
Spread
1 tablespoon
pizza sauce on
each
pastry circle. Divide the cheese slices and sopressata between the pastry circles.
Bake for 20 minutes or until the pastry is golden brown and the cheese is melted. Let the pizzas cool on the baking sheets on wire racks for 10 minutes.
Beat the lemon juice, oil, and black pepper in a large bowl with a fork or whisk. Add the arugula and toss to coat. Divide the arugula mixture between the pizzas.
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"So easy and tasted great!"
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