Here is how Jamie Oliver's Reverse Puff Pastry Pizza can help you in weight reduction
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Before you jump to Jamie Oliver's Reverse Puff Pastry Pizza recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Great Product And Can Also Be Advantageous For Your Health.
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We hope you got insight from reading it, now let’s go back to jamie oliver's reverse puff pastry pizza recipe. To cook jamie oliver's reverse puff pastry pizza you need 16 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Jamie Oliver's Reverse Puff Pastry Pizza:
- Prepare 20 Cherry Tomatoes Halved, About
- Use Leafy Greens (I am using cabbage) Julienned, A Small Handful
- Prepare 1 Handful Carrots or Zucchini / Eggplant Oblique Cut,
- You need 1 Handful Mushrooms (I am using shiitake) Coarsely Sliced,
- Prepare 1 Handful Herbs (I am using scallions),
- You need 1 Handful Chili / Bell Peppers Coarsely Sliced,
- Take Pinch Dried Mushroom Powder,
- Provide 1 Red Onion,
- Use Canola / Grapeseed / Sunflower Oil, A Drizzle
- Use 3 Cloves Garlic,
- You need 200 g Store-bought Frozen Vegan Puff Pastry, About
- Get 1 Handful Vegan Mozzarella Preferably Emborg,
- Prepare Pinch Sea Salt,
- Use Pinch Black Pepper,
- You need Extra Virgin Olive Oil Preferably Alce Nero's, A Drizzle
- Take Balsamic Glaze Preferably Alce Nero's, A Drizzle
Instructions to make Jamie Oliver's Reverse Puff Pastry Pizza:
- Preheat oven to 180 degree celsius or 350 fahrenheit. - - Once you have sliced and cut your leftover vegetables, brush the skillet or baking dish or even the baking tray with canola oil or any neutral oil. - - Add in all the vegetables.
- Quarter the onion and peel them layer by layer. - - Crush the garlic. - - Add the onion and garlic into the vegetable mixture. - - You can use any green herbs you have on hand. - - I only have scallions, so I will be slicing them coarsely and adding in the white parts only. I will save the green parts for garnishing later.
- Season well with salt, pepper and mushroom powder. - - Drizzle some more canola oil over the top. - - Toss to coat everything well. I am just gonna use my hand.
- Wack into the oven and bake for about 40 to 50 mins or until the vegetables are lightly charred, but not burnt. - - Depending on the size of your skillet/baking dish or tray, 5 mins to baking time, roll out the puff pastry on a lightly floured surface to about 1/8 inch thick. - - The shape doesn't have to be perfect.
- Carefully, remove the skillet/baking dish or tray from the oven. - - Fish the garlic out. - - Remove the flesh from the skins. - - Return the flesh into the vegetable mixture, distributing them evenly. - - Scrape the edges with a spatula to loosen the vegetable a bit and also to make space for the puff pastry. - - Cover the vegetables with the rolled puff pastry.
- Tuck the sides in. Trim off any excess. Do not worry that it doesn't look beautiful at this point. - - Be extremely careful, as it is piping hot. - - Adjust the temperature of the oven as per the store-bought puff pastry packaging instructions. - - Wack back into the oven and bake until golden brown.
- Remove from the oven. - - Run the edges with a knife to loosen the puff pastry. - - Place a larger board or plate on top of the skillet/baking dish or tray. - - Carefully and swiftly flip. - - Give it a light tap.
- The puff pastry pizza should come out beautifully. - - Immediately, scatter some vegan cheese over the top. - - Garnish with some herbs, I am using scallions. - - Drizzle some olive oil and balsamic glaze over the top. - - Slice and serve immediately.
- 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.*
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