Roasted vegetable puff pizza

Roasted vegetable puff pizza

Difficulty: Easy
Servings

4

servings
Prep time

15

minutes
Baking time

15

minutes
Calories per serving

154

kcal
Total time

30

minutes

Puff pastry pizza is a versatile recipe which can be enjoyed as a great family Sunday brunch.

Ingredients

  • 1 puff pastry sheet

  • 1 large red onion

  • 6 sun-dried tomatoes

  • 1 green bell pepper

  • 4 tbsp mascarpone cheese

  • 1/4 cup grated mozzarella cheese

  • Olive oil to drizzle and to glaze

  • 3 tbsp pizza sauce (home-made or store bought)

Directions

  • Place the onions and bell pepper on a tray, lightly drizzle some olive oil and roast for 10 minutes.
  • Pre-heat the oven to 200 degree C/300 degree F/Gas mark 6. Grease or line a baking sheet.
  • Un-roll your puff pastry sheet and mark out a rectangular border approximately from the edge creating a scored border. Press very gently with a knife or pizza cutter on the surface of the puff pastry so that you don’t cut all the way through.
  • Place the puff pastry sheet on the baking sheet and prick inside the pastry leaving the scored border.
  • Apply tomato pizza sauce evenly on the sheet leaving the scored border.
  • Put the dollops of mascarpone cheese. Top with the roasted vegetables and sun-dried tomatoes.
  • Scatter the grated mozzarella cheese and bake for 15-20 minutes until border risen and golden brown
  • Serve immediately

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