Artichoke's Upside Down Veggie Pizza

Ingredients

• 1 medium zucchini, cut into 1” chunks

• 1 medium onion, cut into 1” chunks

• 1 large orange or yellow bell pepper, cut into 1” chunks

• 1/2 lb cherry tomatoes, halved lengthwise

• 6 garlic cloves, minced

• 1 fennel bulb, reserve fronds

• Olive oil 

• Salt & pepper to taste

• 2 tsp Italian seasoning

• Puff pastry

• 1 egg, beaten

• Feta or mozzarella cheese cut into small chunks, amount to taste

Directions

1. Place all the veggies in a 9x13 USA sheet pan. Drizzle a generous amount of olive oil over the veggies (2-3 TBSP), add Italian seasoning and a dash of salt & pepper, and toss to coat. Bake at 350 degrees for 40 minutes.

2. Remove pan from the oven and, using a Dreamfarm Chopula, push veggies towards the middle of the pan. Place a sheet of puff pastry over the veggies so it covers them like a blanket, and tuck in at the edges all the way around. Brush egg wash on the exposed pastry, then return the pan to the oven and bake for 20-30 minutes, or until the top is browned to your liking.

3. Once removed from the oven, place a larger flat pan or cutting board on top of the sheet pan with the pizza and use potholders to flip the pizza over onto the flat pan or cutting board. Voila! Upside down pizza! 

4. While still hot, top with chunks of feta or fresh mozzarella. Top with balsamic vinegar and torn basil if desired. Cut into generous squares and enjoy!