Slice of vegetable pizza with basil leaves on a plate next to a wooden pizza cutter and a bowl of dark sauce on a cloth with a wooden board holding the rest of the pizza and a small bowl of fresh basil leaves.

Kitchen Stories' Reverse Puff Pastry Veggie Pizza

Name: Kitchen Stories' Reverse Puff Pastry Veggie Pizza | Bosch | Heart of the Home
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 puff pastry; 1 zucchini; 1 red onion; 1 yellow bell pepper; 8 3/4 oz cherry tomatoes; 3 sprigs oregano; 1 tbsp olive oil; 1 cup buffalo mozzarella cheese; 1 tbsp balsamic glaze; 4 sprigs basil; Salt; Pepper

Kitchen Stories

Anyone can cook

Difficulty

Medium

Total time

55 min

Cooking time

45 min

Reverse puff pastry veggie pizza turns flaky pastry into a crisp, caramelized platform for vibrant roasted vegetables and bubbling cheese—an unexpected twist that’s as fun to make as it is to eat. This easy, vegetarian-friendly recipe uses a clever layering technique to boost crunch and flavor, so you get a restaurant-worthy finish with minimal fuss. Follow clear step-by-step instructions, simple topping swaps, and Bosch oven tips to achieve evenly browned pastry and perfectly cooked veggies every time.

Ingredients

2 servings:

1 puff pastry

1 zucchini

1 red onion

1 yellow bell pepper

8 3/4 oz cherry tomatoes

3 sprigs oregano

1 tbsp olive oil

1 cup buffalo mozzarella cheese

1 tbsp balsamic glaze

4 sprigs basil

Salt

Pepper

Utensils

Oven

2 cutting boards

Knife

Baking dish

Cooking spoon

Spatula

Instructions

Hands slicing a zucchini on a wooden cutting board with a kitchen knife.

Step 1

Ingredients: 1 zucchini | 1 red onion | 1 yellow bell pepper | 8 3/4 oz cherry tomatoes

Utensils: 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.

Hand holding a small glass container of oil above a baking dish with sliced zucchini, halved cherry tomatoes, and yellow bell pepper pieces.

Step 2

Ingredients: 3 sprigs oregano | 1 tbsp olive oil | salt | pepper

Utensils: 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.

Hands pressing dough into a rectangular baking dish on a white surface.

Step 3

Ingredients: 1 puff pastry

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.

Hand with tattoo placing fresh basil leaves on rectangular veggie pizza with cherry tomatoes, red onions, and dollops of cheese on wooden board.

Step 4

Ingredients: 1 cup buffalo mozzarella cheese | 1 tbsp balsamic glaze | 4 sprigs basil

Utensils: 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!

Person in a brown sweater standing in a modern kitchen, holding a white envelope, with jars and cups on the counter.

Get the Reverse Puff Pastry Veggie Pizza RecipeFor the full instructions, download our printable recipe guide. It has everything you need to recreate this delicious meal in your own home.Download the PDF here