puff pastry

“Oh hi there, can I order a medium stuffed crust Vegi Volcano with black olives and three extra garlic and herb dips please?”… In my dreams. I’m far too skint to spend £20 on a Domino’s pizza, so decided to make my own weird pizza out of some left over puff pastry. I call him ‘The Puff Pizza’ so stick that up your pipe and smoke it Dominos, lovely delicious Dominos…
Anyway, feeling frisky, I treated myself to a bit of goats cheese to jazz it up a bit but you can use any cheese you like. In fact, you can top your pizza with whatever you like, it’s all the fun of making your own pizza, without pissing about making your own dough. So spread that tomato puree, lob on those toppings, sprinkle with cheese and even crack an egg on top – it’s your pizza to do with as you please. It will make you feel very powerful, like Michelle Obama.

Puff vegetable pizza
Serves 2 / Hands on time 10-15 mins / Total time 40 mins / V
Left-over Puff pastry (roughly 180g)
100g butternut squash, peeled and cubed (or any other vegetables that need using up)
Small handful of kale
2 sprigs of rosemary
1 tsp tomato purée
125g vegetarian soft goats cheese or cheese of your choice
½ red onion, sliced
Spray rapeseed or olive oil

TIP: I created this recipe to use up left-overs, so feel free to use whatever vegetables or cheese that needs using up.

Method
1. 200°C/180°C fan/400F/gas mark 6. The shape of your pastry doesn’t really matter, just as long as you can fit it on a baking tray – mine was a really funny shape. Line a baking tray with baking paper and spray with a bit of oil.
2. As I had butternut squash to use up, I steamed it for 10 minutes first – only do this step if you have hardy root vegetables to put on your pizza. If using lighter vegetables there is no need to do this.
3. Score a knife roughly an inch around the edge of the pastry (this gives you an area for the crust to rise). Spread tomato puree in the centre and out to your scored line before assembling your toppings. Fill this area with your chosen vegetables and top with cheese and herbs.
4. Bake in the oven for 20-25 minutes or until the pastry is nicely golden.
5. Serve hot or cold with some simply dressed leaves.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.