Vegetable Puff Pizza

A fun puff pastry pizza topped with sautéed courgettes, peppers, onions, and mushrooms, finished with grated cheese and baked.

Cook Time

25 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

140
g

Butter Puff Pastry

Dairy

1
tbsp

Butter

1
piece

Egg

yolk only, lightly beaten

1
tbsp

Pecorino Cheese

freshly grated, or parmesan

NutsSeeds

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

Vegetables

0.5
piece

Courgette

finely sliced

0.5
piece

Red Pepper

seeded and finely sliced

0.5
piece

Red Onion

finely sliced

4
piece

Button Mushrooms

finely sliced

Steps

Preheat the oven to 190°C.
Roll the puff pastry to 0.5cm thickness and chill for 30 minutes.
Cut the pastry into a 20cm round, prick with a fork, and bake for 10-15 minutes until golden.
Sauté the vegetables in butter for a few minutes until wilted and season with salt and pepper.
Brush the baked pastry base with the egg yolk wash.
Spread vegetables over the pastry, sprinkle with cheese, and bake at 180°C for 10 minutes.
Cut the pizza into wedges to serve.