Kitchen Stories' Reverse Puff Pastry Veggie Pizza

This article is in collaboration with Kitchen Stories.

Download the Reverse Puff Pastry Veggie Pizza recipe PDF here

Difficulty: Medium
Preparation: 10 min.
Baking: 45 min.
Resting: 0 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

Utensils: oven, 2 cutting boards, knife, baking dish, cooking spoon, spatula

1 zucchini - 1 red onion - 1 yellow bell pepper - 8¾ oz 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.

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.

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.

1 cup 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!