I love experimenting with puff pastry. Making pizzas with it can be so fun and allows you to unleash a little culinary creativity. This recipe provides a complimentary mix of vegetarian-friendly ingredients and flavours that will satisfy your Italian palette. Serve it as an Antipasti centre piece when hosting dinner or make it a feast for one – don’t forget the wine!
Prep Time: 30 mins | Cooking Time 30 mins | Serves: 1-2
For the Butternut Squash topping:
¼ Butternut Squash peeled and thinly sliced
A light dash of olive oil
A few grinds of black pepper
For the caramelised onion and mushroom:
3 white mushrooms finely sliced
1 small red onion sliced finely (not diced)
A small dash of olive oil
1 heaped teaspoon of brown Muscovado sugar
2 teaspoons of balsamic vinegar
The remaining ingredients are as follows:
¼ of a‘Jus Rol’ puff pastry block
1 tablespoon of tomato puree
2 teaspoons of green pesto
Half a ball of mozzarella sliced
Feta Cheese for sprinkling (approx. 10g sliced)
½ of a tomato thinly sliced
A spoonful Marinated Artichoke sliced
A few Rocket leaves
A few Spinach Leaves
Freshly chopped basil
Pinch of Chilli flakes
A few grinds of black pepper
Cheddar Cheese for sprinkling (approx. 10g grated)
Mixed Seeds including: Sunflower, Pumpkin and Linseed
- Firstly, pre-heat your oven to 200° and place your baking tray in there with a dash of olive oil. Doing this will give the tray and oil time to heat before adding the Butternut Squash and will speed the cooking time.
- Remove you pastry from the fridge and place to one side.
- Prepare you Butternut Squash on a chopping board by thinly slicing it. This will ensure it cooks and crisps nicely in the oven – if it’s sliced to thick it will take longer to do so. Place your Butternut Squash on the baking tray ensuring it is covered in the heated olive oil as you go. Sprinkle over some salt and black pepper and then place it back in the oven and leave to cook for 10-15 minutes.
- Whilst that is in the oven, we want to begin caramelising the red onion and mushroom. Begin by finely slicing the mushroom and the red onion. When preparing your onion you first need to top and tail it, remove the outer layer, then make radial cuts separating it by its layers, leaving you with long skinny pieces.
- Using a small frying pan, fry your mushrooms and onions in 1 teaspoon of olive oil on medium-high heat. Add the sugar and balsamic, ensuring it covers all in the pan. Cook this for around 5 minutes, stirring occasionally, until the onions have sweltered and mushrooms have softened.
- Once this is done, turn the heat off.
- Check you Butternut Squash which should be crisping by this point. If so, leave to one side out of the oven, but if not, leave in the oven a little longer.
- Using a rolling pin, roll out your puff pastry on a lightly floured board or clean surface, ensuring its rolled flat, making quarter turns as you go. You want to aim for a 4mm thickness and the shape doesn’t have to be perfect. Due to the way ‘Jus Rol’ produce their pastries, it’s really important to maintain the pastry’s layers (which you’ll be able to see) as you roll otherwise this may affect its ability to ‘puff’. Therefore, avoid rolling it up/manipulating its shape beforehand, or rolling the pastry block the wrong way up.
- Once you’re happy, place it on a pizza tray.
- Spoon over the tomato puree and pesto. Using an icing spatula or knife for this will assist you in spreading it evenly.
- Add the caramelised onion and mushroom, ensuring it’s evenly spread over the pastry.
- Do the same with the Butternut Squash.
- Add the mozzarella and feta cheese in between the toppings.
- Then add the tomato, artichoke, rocket, spinach and basil.
- Season with black pepper and a pinch of chilli flakes
- Sprinkle over some cheddar cheese, and mixed seeds.
- Place in the oven for 25-30 minutes.
- Serve and Enjoy!