This Puff Pastry Pizza makes an impressive spring/summer appetizer.
1. Preheat oven to 400°F.
2. Unroll refrigerated Puff Pastry Dough on enclosed parchment paper and place on a baking sheet. Fold over ends slightly to form a crust. Use tines of fork to press down. Also poke several holes in the middle of the dough.
3. Blind bake dough for 15 min. (halfway through baking use a fork to push down center of dough.)
4. To make homemade pesto, combine mint, parsley, pistachios, raw garlic, lemon zest, 1/3 cup of cheese, and olive oil in a food processor. Add salt and pepper to taste. (Or use 3-4 Tbsp. of your favorite store bought green pesto instead.)
5. Spread pesto on baked dough. Top with asparagus, arugula, radishes, roasted garlic and shredded Pecorino. Cut and serve.