Playoff Approved Puff Pastry Pizza

Just because you're sporting a football jersey this weekend doesn't mean that your pizza can't be fancy!

Puff Pastry Pizza with Eggplant Spread

ingredients

• 1 package Puff Pastry Sheets
• 1 jar Stonewall Kitchen Eggplant Spread
• 1 teaspoon anchovy paste
• 1/4 cup chopped fresh parsley
• 1 garlic clove, minced
• 10 large basil leaves, julienned
• 1 large onion, thinly sliced
• 1/4 cup Stonewall Kitchen Roasted Garlic Oil

directions

For the Pastry:
1. Preheat oven to 400 degrees F. Thaw one sheet of the pastry for about 20 minutes.
2. Gently flatten with a rolling pin, to a 12x12 square.
3. Prick pastry all over with the tines of a fork. Place the pastry on a parchment paper lined baking sheet. Top the pastry with another baking sheet, as this will keep pastry from “puffing” too much.
4. Bake for 20 minutes until golden. Pastry can be made one day ahead and kept in an airtight container. Do not refrigerate.
5. Use at room temperature.

For the Topping:
1. In a bowl, mix together the Stonewall Kitchen Eggplant Spread, half of the basil, minced garlic, all of the parsley and the anchovy paste. Mix to blend and set aside.
2. Meanwhile, warm the Stonewall Kitchen Garlic Oil in a large sauté pan, over medium heat. Add the onions.
3. Stirring frequently, cook until they are light brown and transparent – about 15 minutes. Set aside.

To Assemble:
1. Cover the baked puff pastry crust with the Stonewall Kitchen Eggplant mixture.
2. Next, cover with the caramelized onions. Sprinkle with remaining julienned basil.
3. Cut into 12 squares and serve on an attractive platter. 

 Looking for other appetizer ideas? Try these blog posts:

Cranberry Horseradish Bacon Dip 

Chicken Wonton Cups

Or search for recipes on our website.

Salad of Roasted Chicken, Asparagus, Cucumbers and Mandarin Oranges

Salad of Roasted Chicken, Asparagus, Cucumbers and Mandarin Oranges. It's so pretty to look at and brimming with taste that you'd never know the calorie and fat count are low.

Ingredients
* 4 large red leaf lettuce leaves
* 1 pound thin asparagus, cleaned and boiled until crisp-tender
* 2 large boneless chicken breasts, cooked or poached, and cooled
* 1 small cucumber, peeled and very thinly sliced
* 1 11-ounce can mandarin orange segments in light syrup, drained (reserve liquid)
* 1/2 cup Stonewall Kitchen Honey Mustard Dressing
* 1/4 cup reserved mandarin orange syrup
* Salt and freshly ground black pepper to taste
* Tiny sprigs fresh dill, to garnish

Directions
1. Line 4 plates with lettuce leaves.
2. Divide asparagus among the 4 plates, laying them in 3 piles that meet at the base of each plate.
3. Cut chicken into thin strips and divide it among the 4 plates, laying the strips between the asparagus.
4. Create a ribbon of cucumber slices by laying them overlapping across the center of the plate, over the asparagus and chicken.
5. Place mandarin orange segments decoratively over the cucumber slices.
6. Whisk together Stonewall Kitchen Honey Mustard Dressing, mandarin orange syrup, salt and pepper.
7. Drizzle over salad. Garnish with dill sprigs and serve.

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