Reverse puff pastry veggie pizza

Reverse puff pastry veggie pizza

Based on 59 ratings
Undine Renner

Undine Renner

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 👍

Preparation

10 min

Baking

45 min

Resting

0 min

Ingredients

2Servings
1
puff pastry sheet
1
zucchini
1
red onion
1
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
MetricImperial

Utensils

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

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How-To Videos

shortcut-puff-pastry

Shortcut puff pastry

how-to-halve-cherry-tomatoes

How to halve cherry tomatoes

how-to-prepare-zucchini

How to prepare zucchini

Nutrition per serving

Cal454
Fat29 g
Protein17 g
Carb35 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.
    • 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

    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.
    • 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

    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!

  • Enjoy your meal!

    Reverse puff pastry veggie pizza

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