Puff Pastry Vegetable Pizza

Steps

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1. 1
   Prepare the vegetables: slice courgettes into roughly 1 cm thick pieces, quarter the peeled onion, cut peppers into chunks, and halve the cherry tomatoes.
   ▶ ≈0:13
2. 2
   Place vegetables in a baking tray and season with salt, pepper and oregano. Strip oregano leaves from their stalks and lightly bruise them to release the oils.
   ▶ ≈1:42
3. 3
   Drizzle with olive oil and toss everything together until the vegetables are well coated with seasonings and oil.
   ▶ ≈1:55
4. 4
   Roast in a 180°C (350°F) oven for 50 minutes until the vegetables are tender and their flavours have intensified.
   ▶ ≈2:08
5. 5
   Once roasted, use a knife to push the vegetables toward the centre of the tray, creating space around the edges for the pastry.
   ▶ ≈2:27
6. 6
   Take the pre-rolled puff pastry and place it directly over the vegetables, then gently tuck and press the edges down into the tray all around.
   ▶ ≈2:56
7. 7
   Return to the oven for approximately 30 minutes until the pastry is golden and crispy on top.
   ▶ ≈3:09
8. 8
   Use a spatula or spoon to loosen the edges of the pizza all around. Place a board or platter on top, hold the edges steady with a cloth, then flip the pizza over to reveal the crispy pastry base on top.
   ▶ ≈3:30
9. 9
   Tear fresh mozzarella into chunks and scatter over the hot pizza, interspersing with delicate basil leaves among the vegetables.
   ▶ ≈3:59
10. 10
    Finish with a generous drizzle of beautiful balsamic vinegar in a Jackson Pollock–style splash to add final flavour.
    ▶ ≈4:18