Little Puff Pastry Pizzas with Bell Peppers, Mushrooms and Cheese

1. Defrost 1 sheet of puff pastry for about 40 minutes. Preheat oven to 415 F.

2. Slice mushrooms thinly. Heat olive oil in a medium size skillet over medium heat. Once hot add mushrooms and cook uncovered for about 10 minutes or until they soften and all of the liquid evaporates. Season mushrooms with paprika and parsley. Add salt and pepper to taste. Remove the pan from the heat.

3. Slice the small bell peppers into halves or quarters (depending on size). Make sure to remove the stem and any seeds.

4. Line a baking sheet with parchment paper (you don’t have to grease it). Cut the puff pastry sheet in half and place both halves on the parchment paper. To make egg wash, crack the egg into the small bowl and whisk until well blended. Brush puff pastry halves with egg wash.

5. Top each half of puff pastry sheet with half of the mushrooms, half of the mozzarella and half of Parmesan cheese in such a way so that you still have edges of puff pastry unfilled for “puff”. Arrange quartered bell pepper slices on top of the cheese in a decorative pattern.

6. Bake the little pizzas for 20 minutes until the puff pastry puffs along the edges and acquires golden color.