PUFF PASTRY PIZZA WITH BURRATA, CHERRY TOMATOES AND BASIL

This is ridiculously easy.  I feel almost silly posting it.  But despite the simple recipe, I must admit this took several attempts before I figured out the exact science of a puff pastry pizza.  Want to know the trick?  Cook the pastry all the way or it'll get soggy.  The other trick?  Don't broil puff pastry.  Yeah, I went down that road.  Not a success.  

But this version was!  These make the perfect last minute appetizers or the tasty thing to munch on at a casual get together.  Get creative and throw whatever you like on top.  Sauteed mushrooms, spinach, onions, whatever strikes your fancy.  I went with this classic combination because it's what my sister was clamoring for.  Enjoy!

Ingredients:

1 sheet puff pastry, defrosted

1 medium ball of burrata

1/2 pint cherry tomatoes, halved

1 bunch basil

Salt

Freshly ground pepper

Olive oil

Balsamic vinegar (optional)

Set the oven to 400 F.   On a baking sheet, place tomatoes face side up and drizzle with olive oil and salt. Roll out the puff pastry with a rolling pin until it gains an extra inch, both in width and length.  Place the puff pastry dough on a baking sheet and prick with a fork all over.  This is to prevent a giant bubble from forming in the middle.  Put both in the oven and bake for 15-20 minutes, or until the pastry is a deep golden brown with the bottom clearly cooked, and the tomatoes are looking juicy and slightly shrivelled.

Turn the oven up to 450 F.

Slice the burrata (or bufala mozzarella if you'd rather) into 1/4 inch slices and place on a paper towel.  This is to soak up the extra liquid.  Halve the slices and dot the cheese over the pastry, about 1 inch apart from each other.  Fight the need to cover the whole thing in cheese, as this will only create a soggy mess.  Place the tomatoes on top of the cheese and all over the pizza.  Rip the basil leaves and sprinkle them on top.  Drizzle the whole thing with some olive oil, salt, and a healthy dose of fresh ground pepper.  Toss in the oven on the upper rack for 5 minutes, or until the cheese is melted.  Serve alone or with balsamic vinegar.