Reverse puff pastry veggie pizza

Based on 55 ratings

Undine Renner

Contributor at Kitchen Stories

Difficulty

Medium 👍
10
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
puff pastry sheet
zucchini
red onion
yellow bell pepper
250 g cherry tomatoes
3 sprigs oregano
1 tbsp olive oil
100 g buffalo mozzarella cheese
1 tbsp balsamic glaze
4 sprigs basil
salt
pepper
Metric
Imperial

Utensils

  • oven
  • 2 cutting boards
  • knife
  • baking dish
  • cooking spoon
  • spatula

Nutrition per serving

Cal
454
Protein
17 g
Fat
29 g
Carb
35 g
  • Step 1/4

    Preheat the oven to 180°C/360°F. Cut zucchini into thin slices. Peel and quarter the onion, then pull the petals apart. Quarter the bell pepper and cut each quarter into bite-sized pieces. Halve cherry tomatoes.
    • zucchini
    • red onion
    • yellow bell pepper
    • 250 g cherry tomatoes
    • oven
    • cutting board
    • knife

    Preheat the oven to 180°C/360°F. Cut zucchini into thin slices. Peel and quarter the onion, then pull the petals apart. Quarter the bell pepper and cut each quarter into bite-sized pieces. Halve cherry tomatoes.

  • Step 2/4

    Place vegetables in a baking dish and season with oregano, salt, and pepper. Drizzle olive oil over the top and toss to coat. Transfer to the oven and roast at 180°C/360°F for approx. 15 min.
    • 3 sprigs oregano
    • 1 tbsp olive oil
    • salt
    • pepper
    • baking dish
    • cooking spoon

    Place vegetables in a baking dish and season with oregano, salt, and pepper. Drizzle olive oil over the top and toss to coat. Transfer to the oven and roast at 180°C/360°F for approx. 15 min.

  • Step 3/4

    Remove roasted veggies from the oven and lay the puff pastry over the vegetables, tucking in the edges. Transfer back to the oven and bake at 180°C/360°F for approx. 30 min., or until the pastry is golden and crisp.
    • puff pastry sheet

    Remove roasted veggies from the oven and lay the puff pastry over the vegetables, tucking in the edges. Transfer back to the oven and bake at 180°C/360°F for approx. 30 min., or until the pastry is golden and crisp.

  • Step 4/4

    Use a spatula to help loosen pizza from the dish, then carefully invert onto a cutting board. Tear mozzarella into bite-sized pieces and distribute over the pizza. Drizzle with balsamic glaze and basil leaves. Enjoy!
    • 100 g buffalo mozzarella cheese
    • 1 tbsp balsamic glaze
    • 4 sprigs basil
    • spatula
    • cutting board

    Use a spatula to help loosen pizza from the dish, then carefully invert onto a cutting board. Tear mozzarella into bite-sized pieces and distribute over the pizza. Drizzle with balsamic glaze and basil leaves. Enjoy!