This is a brilliant and delicious vegetable pizza made so simple with store bought puff pastry and your favorite roasted vegetables. It’s a great way to get kids more involved in the kitchen and eating their vegetables. This recipe from Jamie Oliver’s new cookbook Ultimate VEG.
Since I don’t have his cookbook yet, I went to his official site, jamieoliver.com, and saw his video where he shared how he made it, giving his audience liberty to experiment with different vegetables. I followed his method and made it for my Instagram #rainydaybitescookbookclub entry. This was fun to make and eat! Here’s how I made mine.
Jamie roasted a zucchini, yellow bell pepper, red onion and cherry tomatoes on the vine with fresh oregano, salt and pepper. I wanted my pizza to have slightly different flavors so in addition to the vegetables he used, I added butternut squash, orange bell pepper and just before baking I added a few asparagus spears for a visual roasted garden.
In a small roasting pan, toss the chopped vegetables with fresh oregano, kosher salt, pepper and extra virgin olive oil. Roast the vegetables in a preheated 350°F oven for about 50 minutes, tossing them midway. Once the vegetables were roasted and cooked down, remove them from the pan and arrange the fresh asparagus on the bottom of the pan and gently spread the roasted vegetables evenly over the asparagus as not to move the asparagus out of place. Increase the oven temperature to 400°F.
Once the vegetables have been arranged, thaw a sheet of puff pastry and roll it to the size of the roasting pan. Drape the puff pastry over the vegetables and as you tuck the edges and corners in the pan, move the vegetables away from the edges. Roast for about 30 minutes or so until golden.
Once baked, remove from the oven and place a cutting board over the roasting pan. Using a dish towel, hold the two together by the sides and quickly invert them and remove the hot roasting pan.
Tear a burrata cheese ball into pieces and placed them about the pizza followed by a drizzle of balsamic glaze, basil leaves and Maldon salt. The warmth of the pizza will further soften the burrata cheese and the balsamic glaze will just flavor all the other vegetables.
This Reverse Puff Pastry Pizza was inspired by Jamie Oliver from his cookbook Ultimate Veg and it’s simple and delicious. It works brilliantly, as the Brits would say, as an appetizer or a main course with a side salad. Think of all the variations including meat lover and dessert versions! How wonderful!
What I would do differently next time: I would roast the vegetables in a baking sheet pan so they could caramelize instead of steam. Or I would grill them on a flat top with grill marks to get the char taste just for different texture. I recognize the beauty of this dish is how simple it is not only to make but to clean up. That’s also something to consider. I’m definitely making this again.
Reverse Puff Pastry Pizza
A delightful and easy vegetable puff pastry pizza that showcases simple roasted vegetables in a light, buttery and flaky puff pastry. Kid friendly, adult approved.
- ½ cup diced butternut squash
- 1 yellow bell pepper, cut in chunks
- 1 orange bell pepper, cut in chunks
- ½ cup halved cherry tomatoes
- ½ zucchini, sliced thin
- 1 Tablespoon fresh oregano, minced
- olive oil
- kosher salt prefer Diamond brand
- black pepper
- 9 asparagus spears, trimmed
- 1 puff pastry sheet, thawed and rolled to fit pan
- 1 burrata cheese ball
- balsamic glaze
- basil leaves
- Maldon sea salt
Preheat oven to 350°F. Place the first five vegetables in a roasting pan, add fresh oregano, kosher salt, black pepper, olive oil and toss to combine. Roast for 50 minutes, tossing midway.
Remove the pan from the oven and set the vegetables aside on a plate. Increase the oven temperature to 400°F.
Arrange the asparagus spears on the roasting pan and arrange the roasted vegetables over the asparagus.
Thaw a sheet of puff pasty and roll out the size of the roasting pan. Drape it over the roasted vegetables and tuck the sides and corners into the pan, push the vegetables away from the edge. Bake about 30 minutes or until golden brown.
Remove from the oven and place a board or serving plate over the pan. Using a dish towel, firmly grasp the sides and quickly invert the two and remove the roasting pan. The puff pastry will now be the bottom layer of your pizza and the roasted vegetables on top.
Using your hands, tear a burrata ball and place the torn pieces throughout the pizza, add some fresh basil leaves. Drizzle with balsamic glaze, fresh pepper and Maldon sea salt.
This recipe is from Jamie Oliver’s Ultimate VEG cookbook. You may also find helpful videos on his website jamieoliver.com.