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Ingredient
Puff Pastry Pizza
Introduce
Chef :
Daniel LimPuff Pastry Pizza
This is another "clean out your fridge" vegetables puff pastry pizza. If you have been following me, you will know that this recipe is largely inspired by my previous Jamie Oliver's Reverse Puff Pastry Pizza post. You can use any vegetables you have on hands or hidden sadly at the back of your fridge. I am using whatever I can find in my pantry and fridge; leeks, mushrooms, carrot, chili (green and red), tomatoes and even caixin stalks.
Ingredient
Pinch
Sea Salt,
Pinch
Black Pepper,
3 Cloves
Garlic Finely Minced,
1 Handful
Leeks / Scallions Coarsely Sliced,
Pinch
Dried Mushroom Powder,
1 Handful
Feta Crumbled,
Cooking instructions
* Step 1
Prepare tomato sauce.
* Step 2
Place the tomatoes in a baking dish or a casserole, cut side down.
* Step 3
Carefully remove the charred skins. They should peel off easily. It is okay if there're some charred bits.
* Step 4
Return to the oven and bake for no more than 5 mins.
* Step 5
Prepare the roasted vegetables.
* Step 6
Do not crowd the skillet or griddle. Do it in batches. Do not wash the skillet or griddle.
* Step 7
In the same skillet over medium heat, add the tomato sauce and deglaze, picking up all the charred bits.
* Step 8
Stir to combine well.
* Step 9
Prepare the pizza.
* Step 10
Transfer onto baking trays lined with parchment.
* Step 11
Spread the vegetable mixture over the top leaving that 1/2 inch border.
* Step 12
Remove from oven, garnish with some coriander.
Note: if there is a photo you can click to enlarge it
Tag
tomatoes, halved
sea salt
Black pepper
Cherry Tomatoes Halved, About
onion, finely chopped
garlic, finely minced
Leeks / Scallions Coarsely Sliced,
Chili / Bell Peppers Deseeded Coarsely Sliced,
Mushrooms (I am using Shiitake & Oyster),
Dried Mushroom Powder,
Store-bought Frozen Puff Pastry,
Mozzarella Low Moisture Freshly Shredded,
feta, crumbled
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