Morcilla de Leon (or any soft, fresh style blood sausage) serves as the “sauce” for this quick and easy puff pastry pizza. The use of store-bought puff pastry saves an immense amount of time. This appetizer pizza is delicious and wonderful to cut up and serve in small triangles at a dinner party.
Puff Pastry with Morcilla, Goat Cheese, Onions, and Tomato
Morcilla de Leon (or any soft, fresh style blood sausage) serves as the “sauce” for this quick and easy puff pastry pizza. The use of store-bought puff pastry saves an immense amount of time. This appetizer pizza is delicious and wonderful to cut up and serve in small triangles at a dinner party.
Ingredients
- 6 poached eggs (for adding to pizza during final 2 minutes of cooking)
- 1 store-bought puff pastry sheet
- 1 link of morcilla de Leon
- ½ large white onion (cut into 1/8” slices)
- 3 tsp vegetable oil
- 2 plum tomatoes (pulp removed, flesh cut into small chunks)
- ¼ tsp salt
- 1 8oz log of goat cheese (crumbled into large chunks)
- 1 Tbsp honey (for drizzling on crust when pizza is finished cooking)
- 1 Tbsp chives (finely sliced, as garnish)
Instructions
- Preheat oven to 400F.
- Poach 6 eggs until the yolks are cooked and the center of the egg yolks are still soft.
- Store poached eggs in cold water while you prepare the puff pastry pizza.
- Place the puff pastry sheet on a piece of parchment paper on a sheet tray.
- Gently spread the soft morcilla in a thin layer over the puff pastry sheet
- Leaving a 1” rim around the exterior edge of the puff pastry without any morcilla or toppings.
- Toss the white onions with the vegetable oil to coat them lightly in oil.
- Add onions to the puff pastry pizza, on top of the layer of morcilla.
- Gently salt the diced plum tomatoes and add the tomato pieces to the pizza.
- Add the goat cheese chunks on top of the tomatoes.
- Fold the exterior edges of the puff pastry (the edges that do not have morcilla on them) inwards towards the center of the puff pastry before baking.
- Bake at 400F for 12 minutes, or until the edges of the puff pastry are deep golden brown and the pastry appears fully cooked.
- During the final two minutes of cooking, lower the temperature to 300F
- Add the six poached eggs.
- Remove pizza from oven and drizzle the edges of the puff pastry with honey.
- Top with fresh chives and cut into slices or triangles.
- Serve hot.
Notes
Slices can be reheated in aluminum foil the next day, but the dish is best served the day it is made.