This recipe is super versatile! Use any vegetables you want, here's what I did:
Ingredients:
1 medium zucchini
1 medium onion
1/2 lb cherry tomatoes
6 garlic cloves
1 large orange or yellow pepper
1 fennel bulb plus top greens
Olive oil
Salt & pepper
2 tsp dried Italian seasoning
Puff pastry (I used six 5”x5” sheets from Dean’s, pinched together)
1 Beaten egg optional
Feta cheese cut into small chunks, amount to taste - you can also use fresh Mozzarella and I recommend Gibbs for that
Cooking Instructions:
- Wash and dry produce - cut veggies into big chunky pieces (I used my 7” Asian chef knife from EKW), slice or mince garlic and snip off the leafy ends of the fennel.
- Place all the veggies in a 9x13 USA pan, pour a generous portion of olive oil over everything (2-3 tablespoons), evenly sprinkle the Italian seasoning, add a dash of salt & pepper, and mix together. Bake at 350 for 40 minutes.
- Remove pan from the oven and using a Dreamfarm Chopula, scoot the veggies away from the edges of the pan, towards the middle. Being careful of the hot pan, place a sheet of puff pastry over the veggies so it covers everything like a blanket, and tuck in at the edges all the way around. Egg wash the exposed pastry if desired, then return the pan to the oven and bake for 20-30 minutes or until the top is golden brown to your liking.
- Once you remove from the oven, place a larger flat pan, platter or cutting board on top of the 9x13 USA pan and use potholders to flip the pizza over onto the flat pan or plate. Voila! Upside down pizza! While still hot, top with chunks of feta or fresh mozzarella. Drizzle with balsamic vinegar if desired, you can also add fresh basil, thyme or oregano leaves if you have them. Cut into generous squares and enjoy!
