Puff Pastry Pizza

Ingredients

• 1 red onion
• 1 yellow capsicum
• 8 oz cherry tomatoes
• 1 zucchini
• 4 sprigs fresh oregano
• olive oil
• 1 x 11-oz sheet puff pastry
• 2 sprigs fresh basil
• Thick balsamic vinegar glaze
• Sea salt and black pepper

• Optional: 0.5 x 4.5 oz ball mozzarella cheese

Method

• Preheat oven to 350 F.
• Peel and quarter the onion and separate into petals, scattering onto 14 x 10 roasting pan.
• Seed and roughly chop the capsicum, halve the tomatoes, roughly slice the zucchini, and add to pan.
• Add oregano to pan, drizzle with 2 tablespoons of oil, and season with sea salt and black pepper.
• Roast for 50 minutes, tossing halfway.
• Remove pan from oven and push vegetables slightly towards the centre.
• Rub sides and corners of pan with oil, then cover vegetables with pastry sheet. Tuck in the edges.
• Place in oven for 30 minutes or until golden and puffed up.
• Run palette knife around edge of pastry to loosen, then carefully turn out onto a board.
• Season with basil, balsamic glaze, and optionally mozzarella (if not vegan) to taste.

Source

Jamie Oliver: Ultimate Veg