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 paper between puff pastry sheets and place each pastry in prepared muffin tin cups. Puff pastry will overfill cups.
Make a loose foil ball slightly smaller than muffin tins and press into tins.
Place muffin tin in hot oven and bake until light golden brown, 12-14 minutes.
While crusts bake, start filling.
Start 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 crisp-tender, 5-7 minutes.
Remove from burner.
Fill the Cups
Remove foil balls and evenly distribute filling into each cup, filling each ¾ full. Press filling into cups to compact. You may have extra filling. Top each with sauce and cheese, distributing evenly.
Place muffin tin on prepared baking sheet to catch any drips and 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 pesto. Bon appétit!