Puff pastry pizza: A cheesy twist with vegetables
Looking for a dinner idea? Surprise your loved ones with an unusual pizza where the crust is made of puff pastry. This dish is quick to prepare and bursting with cheese and vegetables. Intrigued? Below, I reveal the recipe.
I love puff pastry. It can be used to make a variety of dishes, both sweet and savoury. Lately, I've been baking palmiers, which my family loves. Having a spare roll of pastry in the fridge, I decided to use it to create an exquisite dinner. I’ll also mention that this recipe works well as a party snack.
Puff pastry pizza recipe
The vegetables used in this recipe immediately bring to mind French ratatouille, and their arrangement also refers to this dish. In addition, I add mozzarella and a bit of Parmesan; you can also sprinkle some feta for an extra cheesy effect. Fresh herbs work best, but if unavailable, use dried ones. I’ll also share a tip for eggplants: they contain a lot of water, so it's worth slicing them, placing them on a plate, salting them, and leaving them for about 15 minutes to release some water for better baking.
Ingredients:
- 1 package of puff pastry,
- 1 medium zucchini,
- 1 small eggplant,
- 2 ripe tomatoes,
- 1 ball of mozzarella,
- 3 tablespoons grated parmesan,
- 2 tablespoons olive oil,
- fresh herbs: basil, oregano, thyme,
- salt and pepper,
- 1 egg.
Preparation:
- Start by preheating the oven to 200 degrees Celsius.
- Unroll the puff pastry and place it on a baking sheet lined with parchment paper. Gently fold the edges of the pastry inward to create a frame that will hold the filling.
- Slice the zucchini, eggplant, and tomatoes into thin pieces.
- Slice the mozzarella into thin slices and distribute it evenly on the pastry base. Avoid placing it too close to the edges.
- Layer the vegetables in an overlapping pattern on the mozzarella: tomato slice, eggplant slice, zucchini slice, and repeat until the surface is covered.
- Drizzle the whole with olive oil, and sprinkle with fresh herbs, salt, and pepper.
- Sprinkle the grated Parmesan on top, and brush the edges of the pastry with the beaten egg so they brown nicely.
- Bake the tart in the preheated oven for about 25-30 minutes, until the pastry is golden and the vegetables and cheese are lightly browned.
