You've had New York-style, you've had Chicago-style, you've even had (gasp) pineapple on pizza. Now, Home Chef is bringing something entirely new to the pizza game: Muffin tin pizzas. Don't worry, this isn't breakfast disguising itself. This is a medley of vegetables baked in flaky puff pastry with classic marinara and mozzarella topping, garnished with herbaceous basil pesto. We think muffin tin pizza will easily be the next combatant in the Pizza Wars™ and may even (gasp) emerge victorious.
Stem, seed, remove ribs, and cut red bell pepper into ½" dice
Peel and halve shallot. Slice thinly.
Cut mushrooms into thin slices.
Par-bake the Crusts
Remove puff pastry sheets from refrigerator. Remove any paper from between puff pastry sheets.
Place each puff pastry sheet in prepared muffin tin cups. Puff pastry will overfill cups. Make a loose foil ball slightly smaller than muffin tins and press into tins.
Bake in hot oven and until puff pastry is a light golden brown, 12-14 minutes.
While crusts bake, cook filling.
Cook the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add garlic, red bell pepper, mushroom, shallot, ½ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until red bell pepper is crisp-tender, 5-7 minutes.
Remove from burner.
Fill the Cups
Remove foil balls from puff pastry and add filling to each cup until cups are ¾ full. You may have extra filling. Press filling into cups to compact, then top each evenly with marinara sauce and cheese.
Place muffin tin on a baking sheet to catch any drips. Bake in hot oven until cheese starts to brown, 8-12 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing pizza cups with basil pesto. Bon appétit!