Reverse puff pastry pizza
Summer veg, oregano, basil, balsamic & mozzarella
Reverse puff pastry pizza
SERVES 4
1 HOUR 30 MINUTES
- 1 red onion
- 1 yellow pepper
- 250g ripe mixed-colour cherry tomatoes
- 1 courgette
- 4 sprigs of fresh oregano
- olive oil
- 1 x 320g sheet of all-butter puff pastry
- ½ x 125g ball of mozzarella cheese
- 2 sprigs of fresh basil
- thick balsamic vinegar
Preheat the oven to 180C/350F/gas 4. Peel and quarter the onion and separate into petals, then scatter into a 25cm x 35cm roasting tray. Deseed and roughly chop the pepper, halve the tomatoes and roughly slice the courgette, then add to the tray. Pick over the oregano leaves, drizzle with 2 tablespoons of oil, season with sea salt and black pepper, then roast for 50 minutes, tossing halfway.
Remove the tray from the oven and push the veg in towards the centre slightly. Quickly and carefully rub the sides and corners of the tray with oil, then confidently cover the veg with the pastry sheet and tuck in the edges. Place back in the oven for 30 minutes, or until golden and puffed up. Gently run a palette knife around the edge of the pastry to loosen, then carefully turn out on to a board. Tear over the mozzarella and basil, and drizzle with the thick balsamic, to taste.
You can easily ramp up your veg by serving with a spinach salad.
There’s loads of fun to be had here, using lots of different veggies, including aubergines, baby carrots, crushed new potatoes, asparagus and peas. Let your hair down and have a veg party!
NUTRITION PER SERVING
476 kcal; 32g fat (17g saturated); 9.1g protein; 37.4g carbs; 9.3g sugars; 1g salt; 3.9g fibre