We are having a BLT event here at Clay Coyote. Join us Saturday for Bites, Licks, and Tastes. We will be sharing our favorite summer recipes. You can sample a few and take home a new serving piece. The gallery has been refreshed and we would love to show you the progress we’ve made.
Fresh Veggies, Pesto, and Fontina Cheese Pizza
- Puff pastry sheets
- Fresh veggies of choice (less watery the better)
- 1 medium onion, thinly sliced
- 1 garlic clove crushed
- 5 oz fontina cheese, shredded
- 2 tbs pesto
- Parchment paper
Defrost puff pastry. Preheat oven to 400F. Sauté onion and garlic until caramelized. Roll out the puff pastry on parchment paper, spread thin layer of pesto on puff pastry leaving ½ inch crust, spread sautéd onions and garlic out, spread out fresh veggies. Scatter fontina cheese across whole pizza. Place in oven for 15 minutes or until puffed up and golden brown. Allow pizza to rest 3-5 minutes after removing from oven. Slice and share either hot or room temperature.
More “Bites, Licks, and Tastes” can be found on the blog at www.claycoyote.com