
Roasted Mediterranean Vegetables Puff Pizza
Try this delicious recipe for roasted mediterranean vegetables puff pastry pizza – made with Jus-Rol’s ready rolled puff pastry sheets.
Quick Stats
Easy
4 Servings
15 minutes bake time
Roasted Mediterranean Vegetables Puff Pizza
Try this delicious recipe for roasted mediterranean vegetables puff pastry pizza – made with Jus-Rol’s ready rolled puff pastry sheets.
Ingredients
- Jus-Rol™ Puff Pastry Sheet
- 2 Red onions, cut in to wedges
- 8 Cherry tomatoes
- 1 Red pepper, cut in to chunks
- Olive oil for drizzling
- 4-5 tsp Sun dried tomato paste
- 100g Mozzarella cheese, grated
- Egg, beaten to glaze
Equipment required
- Baking paper
- Baking Sheet
- Knife
Techniques Used
-
How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat oven to 220°C/425°F/Gas M7. Have ready a lined baking sheet.
- Place onions, tomatoes and peppers on a tray, lightly drizzle with olive oil and roast for 15 minutes or until just tender. Allow to cool slightly.
- Cut pastry into 4 equal rectangles and lay on a baking sheet and spread tomato paste on centres allowing a border all round.
- Top with roasted vegetables and grated cheese, brush borders with beaten egg and bake for 12 – 15 minutes, until borders risen and golden brown. Serve immediately.