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.
Ingredients
- 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
Instructions
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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.
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Remove the pan from the oven and set the vegetables aside on a plate. Increase the oven temperature to 400°F.
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Arrange the asparagus spears on the roasting pan and arrange the roasted vegetables over the asparagus.
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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.
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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.
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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.
Recipe Notes
This recipe is from Jamie Oliver's Ultimate VEG cookbook. You may also find helpful videos on his website jamieoliver.com.