Reverse puff pastry veggie pizza

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!

Enjoy your meal!