It’s funny sometimes how opposites attract, because just how I love sweets and Carrie hates them, Carrie loves pizza and I hate it.
I can feel you judging me, so knock it off. Here’s the thing… pizza is a copout. Bread with sauce and cheese. Really? America’s favorite food is bread with sauce and cheese. People have all of their friends over and serve them bread with sauce and cheese. Get out of my face.
So needless to say, when this remake came up I decided that I was going to remake the pizza right out of pizza. I kept everything in the same genre (bread with sauce and cheese), but tried to take everything to the next level. And so boom, Pizza Cups, you’re welcome.
These were awesome, but SUPER filling. Really, I could only eat one and a half of the cups. I think that these would be good with any of the traditional toppings that everyone loves on pizza, but no matter what you put in them, you should do a good saute the make things special.
4 Puff Pastry Cups (found in the frozen dessert aisle of any supermarket)
3/4 c pre-made Alfredo sauce
1/2 medium yellow Sweet Onion, cut into 1 inch pieces
1 package white mushrooms
2 Garlic Scapes, diced
1 medium handful spinach
1/2 c shredded Mozzarella Cheese
1/4 c Parmigiano-Reggiano
Take your puff pastry cups out of the freezer to thaw while you cut up your veggies. Once you put the puff pastry in your oven (my brand called for cooking at 450 degrees for 20 minutes), start cooking your veggies.
Combine 1/3 of your diced garlic and all of your spinach in a frying pan with olive oil and salt. Sauté over low heat until wilted. While the spinach is cooking combine the rest of your garlic, mushrooms and onions in another frying pan with olive oil, salt and pepper and sauté over medium heat. You want to let both pans kind of do their own thing, so stir both occasionally. Add salt and pepper to taste to your mushrooms as they are cooking.
When you have about 5 minutes left for your puff pastry, warm your alfredo sauce in a separate pan. With about 3 minutes to go kick up the temperature on your mushrooms and onions and sauté actively (flip ’em around a bit, make Bob Flay proud) to get them to brown up a bit.
Once your puff pastry is done cooking, turn the heat off all of your pans. Dice up your spinach into small pieces and add it to your sauce. Then scoop the insides out of your pastry cups (the top should be easy to take off, and you’ll see the slightly less done parts to scrape out). Push the tops of your pastry cups into the bottom of your cups (so that the bottom is thicker and the sauce won’t run through), and then fill with your sauce and mushrooms/onions. Top with mozzarella and Parmigiano-Reggiano cheeses.
Turn your broiler on low and pop the cups back in until the cheeses have melted and browned.
Serve cut in half.