Veggie Puff Pastry Pizza
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Ingredients
250 g puff pastry, rolled
250 g mozzarella cheese
80 g mushrooms
1 tomato
1 green pepper
50 g olives
150 g cherry tomatoes (yellow or red)
1 salad onion
2 tbsp tomato puree
2 tbsp olive oil
pinch oregano, basil and thyme
Method
1
Preheat the over to 180-200C
2
Place greaseproof paper on a baking tray and roll the puff pastry out on top. Be sure to leave a small gap at the edges. Then lightly score the edges of the pastry with a sharp knife.
3
Next, use a fork to pierce the rest of the pastry to help prevent it rising too much.
4
Using the tomato puree spread it around the pastry adding a pinch of oregano and salt
5
Slice the mozzarella into thin slices and place on top of the puree
6
Chop the tomato, mushroom, pepper, onions and olives into roughly equal sizes. This helps them cook at the same rate. Then randomly add them on base.
7
Cut the cherry tomatoes in half and lay on the vegetables.
8
Sprinkle with thyme and dried basil and drizzle the vegetables with olive oil.
9
Cook in the oven for 20-25 mins.