Jamie Oliver's Reverse Puff Pastry Pizza

Introduce

Chef :

Daniel Lim

Jamie Oliver's Reverse Puff Pastry Pizza

The world is in lockdown mode during this pandemic, sadly. And almost everyone has lots of vegetable leftovers in the fridge or freezer. I know I have lots. Quite frankly, I am running out of ideas on what to do with that. I had already made vegetable stock and soups. That's the moment in which I would browse thru' recipe books or YouTube for ideas.

Ingredient

Cherry Tomatoes Halved, About

1 Handful

Carrots or Zucchini / Eggplant Oblique Cut,

1 Handful

Mushrooms (I am using shiitake) Coarsely Sliced,

1 Handful

Herbs (I am using scallions),

1 Handful

Chili / Bell Peppers Coarsely Sliced,

Pinch

Dried Mushroom Powder,

Red Onion,

3 Cloves

Garlic,

200 g

Store-bought Frozen Vegan Puff Pastry, About

1 Handful

Vegan Mozzarella Preferably Emborg,

Pinch

Sea Salt,

Pinch

Black Pepper,

Cooking instructions

* Step 1

Preheat oven to 180 degree celsius or 350 fahrenheit.

* Step 2

Quarter the onion and peel them layer by layer.

* Step 3

Season well with salt, pepper and mushroom powder.

* Step 4

Wack into the oven and bake for about 40 to 50 mins or until the vegetables are lightly charred, but not burnt.

* Step 5

Carefully, remove the skillet/baking dish or tray from the oven.

* Step 6

Tuck the sides in. Trim off any excess. Do not worry that it doesn't look beautiful at this point.

* Step 7

Remove from the oven.

* Step 8

The puff pastry pizza should come out beautifully.

* Step 9

To make your own balsamic glaze, simply heat 1 cup of high-quality balsamic vinegar to a simmer. Continue cooking until it has reduced to 1/4 cup or thick and coats the back of a spoon.*

Note: if there is a photo you can click to enlarge it