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Upside Down Puff Pastry Pizza Recipe

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Upside Down Puff Pastry Pizza
Upside Down Puff Pastry Pizza
Upside Down Puff Pastry Pizza

Looking for a dish to impress your party guests? If you’re after something quick, comforting and a little bit fancy, this upside-down puff pastry pizza delivers big on flavour and flair – with barely any effort.

You will need

Serves 4

For the pizza:

  • 1/2 large red onion, quartered & separated
  • 1 small eggplant, sliced into strips
  • 10 pitted kalamata olives
  • 1/4 teaspoon chilli flakes (optional)
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1/2 cup roasted red peppers, sliced into strips (from a jar, in either oil or water - not vinegar)
  • 1 sheet vegan puff pastry
  • Pinch of salt

For the pesto:

  • 1/2 cup baby spinach
  • 1/2 cup fresh basil
  • 1 clove garlic
  • 1/4 cup almonds
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1/4 cup olive oil
  • 1/4 teaspoon salt, or to taste

To serve:

  • Fresh basil leaves
  • Vegan feta cheese, optional

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Directions

10 mins to prep

1 hour to bake

  1. Step 1

    Preheat your oven to 180℃.

  2. Step 2

    On a baking tray, combine onion, eggplant, olives, chilli flakes, oregano, a generous pinch of salt, and drizzle with olive oil. Mix well and bake for 30 minutes.

  3. Step 3

    To make the pesto: In a small food processor, add in all the pesto ingredients and 1–2 tablespoons of water. Pulse until smooth, set aside.

  4. Step 4

    When the bake is ready, pull the roasted vegetables out of the oven. Evenly distribute the red peppers, then lay a sheet of puff pastry over the vegetables- be sure to tuck in the edges. Transfer back to the oven for another 35 minutes, or until the pastry is golden and crispy.

  5. Step 5

    If needed, use a spatula to lightly unstick the pizza pastry from the dish. Then, carefully invert the tray onto a cutting board. Use a tea towel to protect your hands.

  6. Step 6

    Dollop generous amounts of your pesto on the pizza, and place basil leaves and pieces of feta (if using) in between.

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