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Upside Down Puff Pastry Veggie Pizza

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Course: Main Course
Cuisine: Italian
Keyword: pizza
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Author: Meggen

Ingredients

  • 2 TBSP olive oil
  • 1 unit medium zucchini sliced into large chunks
  • 10 unit cherry tomatoes sliced in half
  • 1 unit purple onion quartered and loosened into “petals”
  • 1 unit large orange bell pepper sliced into chunks
  • 2 unit pitty pat squash sliced into chunks
  • 1 unit sprig fresh rosemary chopped fine
  • 1 TBSP fresh thyme leaves
  • 1 tsp fennel seeds crushed
  • 1 tsp kosher salt
  • ½ tsp freshly ground pepper
  • 1 sheet puff pastry thawed
  • 4-6 oz. fresh buffalo mozzarella
  • chicken sausage
  • 1 TBSP balsamic vinegar

Instructions

  • Pre-heat oven to 350 degrees.
  • After prepping all veggies, place zucchini on paper towels to drain, adding a sprinkling of salt to help release the moisture. Pat dry with fresh clean paper towel to dry. Coat a medium sized roasting pan with cooking spray. Place all vegetables in roasting pan, coat with olive oil, salt, pepper, rosemary, fennel and thyme. Toss everything until well coated.
  • Tear or cut sausage into bite size chunks and place on top of veggies. Roast at 350 for 50 minutes.
  • Remove veggies and sausage from oven. With a spatula, push vegetables into the center of the hot roasting pan- moving them away form the edge. Tuck the thawed puff pastry onto the roasting pan over the veggies, tucking the edges slightly under the vegetable mixture. Like tucking a child into bed. Return to oven and bake another 30 minutes or until dough is golden brown and puffy.
  • After pastry is golden brown, remove from oven. Loosen the veggies once again with a spatula to prevent sticking. While still hot, using a thick towel, invert the roasting pan onto a serving platter- carefully. Tear the mozzarella into pieces and drop onto hot veggies. Drizzle with balsamic vinegar. Slice and serve immediately.