Name: Puff Pastry Pizza with Vegetables & Cheeses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 whole sheet of puff pastry (375 g); 1 shallot, thinly sliced; 3 garlic cloves, chopped; 1 bell pepper (any colour), roughly julienned; 1 medium courgette, thinly sliced into half-moons (optional: keep 8 round slices whole for decoration); About 8 baby mushrooms, halved; About 10 cherry tomatoes, halved; 50 g grated Parmesan cheese or vegan alternative; 2 fresh mozzarella cheeses (125 g each), or vegan alternative, roughly torn; 3–4 tbsp olive oil; A handful of shredded basil leaves plus the leaves from 2 sprigs fresh thyme; Salt and black pepper, to taste

"Discover a quick and delicious twist on traditional pizza using flaky puff pastry as the base. Loaded with stir-fried vegetables, fresh herbs, and melty cheeses (or vegan alternatives), this dish is perfect for a light lunch or main course. It's wholesome, customizable, and ready in under an hour."

Method 4 Steps

1

Preheat the oven to 200°C. Unroll the defrosted puff pastry onto a large baking tray lined with parchment paper. Score a 1 cm border around the edge with a knife and prick the centre all over with a fork.
2

Heat a wok over high heat and quickly stir-fry the shallot and garlic, followed by the mushrooms, courgette, bell pepper, and cherry tomatoes. Add the herbs, grated cheese, and seasonings. Stir-fry briefly to keep the vegetables al dente.
3

Spread the mixture over the pastry, avoiding the border. Top with torn mozzarella (or vegan alternative) and bake for 25–30 minutes, until the pastry is risen and golden.
4

Scatter over rocket leaves to serve, if desired. Enjoy!

Puff Pastry Pizza with Vegetables & Cheeses

🥗 Ingredients (12 items)

Method 4 Steps

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