Puffed Pizza Margherita

Ingredients

• Package of puff pastry (14 oz., 397 g), 1/2
• thawed according to package directions
• Basil pesto 2 tbsp. 30 mL
• Bocconcini, thinly sliced 3 oz. 85 g
• Seeded chopped Roma (plum) tomatoes 1 cup 250 mL
• Chopped fresh basil 2 tbsp. 30 mL
• White balsamic vinegar 1 tbsp. 15 mL
• Granulated sugar 1/2 tsp. 2 mL

Instructions

1. Roll out pastry to a 9 x 9 inch (22 x 22 cm) square. Using a fork, prick holes all over both sides of pastry. Transfer to a baking sheet or 12 inch (30 cm) round pizza pan. Prepare grill for direct high heat. Place pizza on grill and reduce burner under pastry to medium-low, keeping opposite burner on high. Cook for about 7 minutes until pastry is puffed and bottom is golden. Turn pastry over and rotate 180°. Cook for about 7 minutes until golden. Turn off both burners.
2. Brush pastry with pesto and arrange cheese over top. Close lid and let stand on grill for about 3 minutes until cheese is melted. Remove from grill and cut into 8 pieces.
3. Toss remaining 4 ingredients together and scatter over pizza.

Notes