Mini Buffalo Shrimp Puff Pastry Pizzas
Mini Buffalo Shrimp Puff Pastry Pizzas
Ingredients
- 1 box puff pastry sheets (or you could use shells)
- 1 pound raw peeled and deveined shrimp, tails removed
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup buffalo wing sauce + more for drizzling
- 2 tablespoons butter
- 3-4 ounces gorgonzola cheese, crumbled
- 2 green onions, thinly sliced
- 1 bunch of cilantro, torn
- 1 bunch of parsley, torn
Instructions
- 1
Preheat oven to 425 °F. Set out puff pastry to thaw – just until you can gently unfold the sheets. Using a round biscuit cutter, cut circles out of each sheet, placing them on a parchment‑paper‑lined baking sheet.
- 2
Melt butter (I did so in the microwave for 20 seconds) then mix with buffalo sauce. Using a pastry brush, very lightly brush a bit of sauce on each pastry round. Add shrimp to a large bowl, toss with salt and pepper, then coat with the remaining buffalo wing sauce.
- 3
Place 1–2 shrimp in the center of each pastry round, pressing lightly to adhere. Top with crumbled gorgonzola, again pressing into the crevices of the shrimp and pastry.
- 4
Bake for 20–25 minutes, or until pastry has puffed and is golden. Don't be alarmed if some of the cheese and sauce slides off.
- 5
Remove baking sheet from the oven and top with torn cilantro and parsley, and sliced green onions. Serve with extra buffalo wing sauce for drizzling.
