Puff Pastry Pesto Pizza
Puff pastry pizza is incredibly easy to prepare and bake. The crust is golden and flaky and a quick alternative to making pizza dough - this recipe uses pesto as the pizza sauce with roasted veg and finished with black olives and goats cheese.
Makes 1
Effort: Easy
Prep: 5 mins
Cook: 15 mins
Gluten free option - see hints & tips
Ingredients
1 sheet of puff pastry
1.5 tbsp pesto - Rare Bear
1 cup of pumpkin, small cubed pieces
1 cup of zucchini, small cubed pieces
1/2 red onion, diced
8 black olives
50g goats cheese, crumbled
Fresh parsley - to serve
Method
Preheat the oven to 220c/ 200c fan.
Defrost 1 sheet of puff pastry on a lined baking tray.
Spread the pesto on the pastry leaving a 1cm gap at each of the edges
Add the pumpkin, red onion & zucchini in one layer on top of the pesto.
Bake in the oven for 15-20 mins until crisp and golden.
Remove from the oven and top with olives and goats cheese. Sprinkle with fresh parsley if using & serve.
Hints & tips
Make it gluten free - Use gluten free pastry such as simply wize to create this dish. The pesto is already gluten free.
Toppings - Try using different toppings - use up what veggies you have on hand in the fridge.
Cheese - If you don’t like goats cheese swap for feta, cream cheese or even tasty cheese. Any cheese on pizza pretty much works!
Serving suggestion - Great on its own or with a salad.
Storage - This is best eaten straight away. It will keep in the fridge for a day or two. Not suitable for freezing.
