Reverse puff pastry veggie pizza
Community member
"The puff pastry pizza from Jamie Oliver is at the top of my list of summer dishes that I learned from my time as a cook at Jamie's Italian in Australia. The recipe is perfect for creative cooks, because depending on your mood you can choose the toppings as you please. I recommend seasonal vegetables, like mushrooms and green asparagus in late spring. In terms of cheese, all possibilities are open: Why not try feta or blue cheese? For the meat lovers, I can recommend prosciutto as a delicious topping! Best enjoyed with a cool glass of white wine on the balcony."
Difficulty
Medium 👍Ingredients
Utensils
oven, 2 cutting boards, knife, baking dish, cooking spoon, spatula
How-To Videos
Shortcut puff pastry
How to halve cherry tomatoes
How to prepare zucchini
Nutrition per serving
Step 1/4
- 1 zucchini
- 1 red onion
- 1 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
- 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
- 1 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
- 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!
