Don't get puffy with me, pizza! Wow, with these flavors, get as puffy as you want.

Lighter and less filling, puff pastry makes a wonderful alternative to regular pizza dough when you're in the mood for a change, I kid you not! Puff pastry is such a wonderful discovery, what would a nonchef do without it? This pizza (I hate calling it a pizza because it really isn't) offers a very flaky crust and a very nice mix of flavors. I think I'll call it Puff Pastry Seafood Tart. And as always in keeping with the theme of our blog, it's so easy to make and takes less than an hour from prep to eat. Here's what we need to get going:

1 puff pastry sheet, thawed
1/2 lb of fresh bay scallops
2 cups of your 2 favorite cheeses, grated
1/2 white onion, chopped
2 scallions, chopped
1/2 red bell pepper, chopped
5 cloves of garlic, minced
5 button mushroom, sliced
1/2 green pepper (Italian), chopped
1/4 cup of parsley, finely chopped
2 tablespoons of flour
1 tablespoon of olive oil
1/2 teaspoon of pepper and 2 pinches of salt

Preheat your oven to 400. Next, do all your prep work, slicing, dicing, chopping, and measuring. Put all aside. About 2 hours before preparing this recipe, be sure to remove and thaw 1 pastry sheet.

Once thawed, spread the flour over a cutting board so that it well coated. Rub some of the flour on your rolling pin as well. Lay your pastry sheet out and begin to roll it out so that you can cut a 12 inch circle. Don't roll it out too thin or your bottom (of the sheet) will become soggy when cooked. Using your best Geometry, cut out a perfect (or close to) and set it on a large round pizza pan.

In a bowl, add all the vegetables, scallops, olive oil, salt and pepper, along with a couple of small handfuls of the cheese. Mix very well with your hands. Begin by sprinkling some grated cheese on the surface of the pastry dough, careful to leave about an inch around the edges free of any ingredients.

Next, begin to add the mixture of vegetables and scallops evenly over the dough, leaving that 1 inch edge clear. Once done, add the remainder of the cheese on top.

With a brush and some cold water, moisten the 1 inch edge and then begin to fold the edges at a slight angle so that the fold goes right to the edge of the ingredients but not over it. When folded, you will have about 1/2 to 3/4 inch edge that will be elevated a bit and will have a nice design. Check the picture carefully so that you can see exactly how to fold.

Place on the middle rack of your oven and bake approximately 30 minutes. Remove from oven and allow to sit for about 15 minutes. This will serve 4 people comfortably; a wonderful and simple tossed green salad will compliment this dish very well. This dish will also work very well for brunch alongside a nice glass of champagne. Enjoy!