Mediterranean Vegetables Puff Pastry Pizza Recipe

Updated on March 17, 2016
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or under-used ingredients.

A puff pastry pizza base topped with tomato sauce and tasty Mediterranean style vegetables
A puff pastry pizza base topped with tomato sauce and tasty Mediterranean style vegetables

Pizza toppings are commonly and widely varied to suit individual tastes and also whatever ingredients may happen to be available. It is considerably less often, however, that most people choose to vary the base upon which the pizza is built and that to a certain extent limits the versatility of the whole pizza concept. Breads of many different types can be used as pizza bases - with Indian naan bread pizzas particularly delicious - but it is possible to vary the concept even further by using puff pastry as a pizza base.

There is one obvious challenge when making puff pastry pizzas which has to be overcome and that is ensuring that the pastry is cooked to just the right consistency. Clearly, the pastry should not be cooked until it is too flaky or the pizza will disintegrate but it is equally important that the pastry be fully cooked before the toppings become over-cooked or even burned. The way this is achieved is to firstly part cook the pastry before the sauce and toppings are added.

Before We Go Any Further...

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Cook Time

Prep time: 30 min

Cok time: 30 min

Ready in: 1 hour

Yields: One medium puff pastry pizza

Ingredients

  • 8 ounce can chopped tomatoes in tomato juice
  • 1 large garlic clove, peeled and grated
  • Generous pinch dried basil
  • Salt and pepper
  • Extra virgin olive oil
  • ½ small to medium aubergine/eggplant, chopped to one inch pieces
  • ½ small to medium courgette/zucchini, chopped to one inch pieces
  • 8 ounces puff pastry
  • Flour for dusting
  • Beaten egg for glazing
  • 8 to 10 whole pitted black olives
  • 5 or 6 pieces of sundried tomato
  • 2 ounces cheddar cheese, grated
  • 2 ounces pizza mozzarella cheese, cut to small strips
  • Freshly chopped parsley to garnish (optional)

How to Make Pizza Tomato Sauce

Preparing to make simple tomato sauce for pizza
Preparing to make simple tomato sauce for pizza

The sauce is a standalone component part of any pizza and should be prepared, ready to go when needed, as a first step. You could of course use bought sauce but this sauce is so simple, it is almost just as easy to make your own.

Pour the tomatoes in to a small saucepan and add the garlic and dried basil. Season with salt and pepper. Stir well and bring to a gentle simmer for around ten minutes until lush and thick. Blending it is optional. Cover and set aside to partly cool.

Is it Necessary to Steep the Eggplant and Zucchini in Salt?

Have an aubergine/eggplant and courgette/zucchini
Have an aubergine/eggplant and courgette/zucchini

The two vegetables pictured above unfortunately have quite a number of different names around the world. The two referred to on this page are eggplant and zucchini as they are known in the United States and aubergine and courgette as they are known in the United Kingdom.

It once was the case that these vegetables were naturally extremely bitter. In order to remove this bitterness, they had to be cut and seasoned liberally with salt before being left for ten to fifteen minutes to allow the salt to draw the bitter moisture from the flesh. This is largely no longer necessary as the bitterness has been bred out of most modern varieties but if you are using heritage/heirloom varieties, you should carry out the process described below.

Not sure if your vegetables are heritage or not? Follow this procedure anyway as it will do them no harm, even where it is actually unnecessary.

Diced courgette and aubergine
Diced courgette and aubergine

The vegetables should be chopped evenly, as shown above.

Diced courgette and aubergine are stirred in salt
Diced courgette and aubergine are stirred in salt

Put the vegetables in to a large bowl and season fairly heavily with salt. Stir with a spoon to ensure even coating and cover with some kitchen paper. Leave for about ten minutes or so before rinsing very briefly in a sieve under running cold water.

Draining the steeped courgette and aubergine
Draining the steeped courgette and aubergine

Suspend the sieve over the bowl to drain well while you bring some olive oil up to a fiairly high heat in a non-stick frying pan.

Briefly stir frying courgette and aubergine
Briefly stir frying courgette and aubergine

Fry off the vegetables for about a minute on a high heat, just to seal them and finish drying them out. Turn off the heat and drain on kitchen paper.

Preparing the Pastry Base for the Puff Pastry Pizza

A large dinner plate is used as a template to cut a circle from the rolled pastry
A large dinner plate is used as a template to cut a circle from the rolled pastry

When the vegetables are added to the bowl with the salt, put your oven on to preheat to 425F/210C/Gas Mark 7. Roll out the pastry on a floured surface to a square slightly more than 13 inches on each side. Use a 13-inch dinner plate as a template and carefully cut a circle from the pastry.

Crimped edge puff pastry circle is ready for first stage of cooking
Crimped edge puff pastry circle is ready for first stage of cooking

Lightly grease a suitable tray with oil and lay the pastry circle on it. Crimp around the outside edge and liberally prick the inner circle all over with a fork. This helps prevent the pastry in the centre from rising too much during the first stage of cooking. Glaze all over with beaten egg (not forgetting the crimps around the edge) and put in to the oven for ten minutes.

Part baked puff pastry pizza base
Part baked puff pastry pizza base

Take the pastry from the oven. It should have crisped slightly but only just have started to turn golden and no more.

Topping Mediterranean Vegetables Puff Pastry Pizza

Tomato sauce is spread on puff pastry pizza base
Tomato sauce is spread on puff pastry pizza base

Spoon the sauce on to the pastry (you may not need quite all of it) and spread evenly all over, except on what will become the outer crust.

Courgette and aubergine added to puff pastry pizza
Courgette and aubergine added to puff pastry pizza

Place the courgette/zucchini and aubergine/eggplant pieces at even intervals on top of the sauce as shown above.

Sundried tomatoes and black olives are added to top of pizza
Sundried tomatoes and black olives are added to top of pizza

Add the black olives and sun dried tomatoes in a similar way to the slowly developing pizza.

Cheddar and mozarella cheese scattered over puff pastry pizza
Cheddar and mozarella cheese scattered over puff pastry pizza

It is easiest to combine the cheddar and mozzarella cheeses together before scattering evenly over the vegetables and sauce. Put the pizza back in to the oven for ten more minutes.

Serving Mediterranean Vegetables Puff Pastry Pizza

Mediterranean vegetables puff pastry pizza removed from oven
Mediterranean vegetables puff pastry pizza removed from oven

Take the pizza from the oven and lift it carefully with a spatula to a serving plate. Alternatively, lift it to a chopping board for slicing. The freshly chopped parsley is an optional garnish.

Freshly chopped parsley is scattered on Mediterranean vegetables puff pastry pizza
Freshly chopped parsley is scattered on Mediterranean vegetables puff pastry pizza

And Finally...

If you weren't before, are you now ready to give puff pastry a go as a pizza base?

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Questions & Answers

    © 2014 Gordon Hamilton

    Comments

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      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        4 years ago from Wishaw, Lanarkshire, United Kingdom

        Thanks lucrativedom - it's all fresh ingredients and really easy to make. I hope you give it a go.

      • lucrativedom profile image

        Ubechu Dominic 

        4 years ago from FCT Abuja

        Yummy. I like it, it looks natural

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        4 years ago from Wishaw, Lanarkshire, United Kingdom

        I'm glad you like it and particularly that it is useful to you, vandynegl. I hope you enjoy this alternative type of pizza.

      • vandynegl profile image

        vandynegl 

        4 years ago from Ohio Valley

        This is a neat idea and I would like to give it a try! I can't do tomato paste/sauce anymore, but I am searching for a good base so I can enjoy pizza again! Thanks for sharing!

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        4 years ago from Wishaw, Lanarkshire, United Kingdom

        Delivering pizza - now that's something I haven't done, Lifeinthelou. Something to bear in mind the next time I'm "between work contracts!" :)

        Yes, it's amazing the number of different foodstuffs we call by different names, randomcreative - and sometimes incredibly confusing. I hope you like the idea of puff pastry as a pizza base.

        It was their Mediterranean associations that originally caused me to use them on pizza a while back Susan - and I was delighted how they worked.

        I also love olives grand old lady, especially on a pizza.

        Definitely as variable as any other pizza or as you want it to be truthfornow.

        Thanks all for reading and for your comments :)

      • truthfornow profile image

        truthfornow 

        4 years ago from New Orleans, LA

        I like the puffy pizza crust. Looks great, even though I don't care for eggplant. I see how you can load it up with whatever you like.

      • grand old lady profile image

        Mona Sabalones Gonzalez 

        4 years ago from Philippines

        Looks absolutely delish. The olives and zucchini are my fave ingredients. Plus the cheese, natch.

      • Just Ask Susan profile image

        Susan Zutautas 

        4 years ago from Ontario, Canada

        Have never thought to use zucchini or eggplant on a pizza before nor have I ever made a puff pastry pizza but will have to try your recipe as they never disappoint me or my family.

      • randomcreative profile image

        Rose Clearfield 

        4 years ago from Milwaukee, Wisconsin

        I didn't know that eggplant and zucchini have different names in the UK. You learn something new every day. I love puff pastries and am intrigued about the idea of using one for a pizza base. Thanks for another fabulous recipe!

      • Lifeinthelou profile image

        Jeannette B. 

        4 years ago from Midwest

        This does look good... I am a big fan of zucchini in general. The only way you could improve this hub, is to offer delivery options. My poor starving self wants it now!

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        4 years ago from Wishaw, Lanarkshire, United Kingdom

        I hope you enjoy it Susan! :)

      • Susan Recipes profile image

        Susan 

        4 years ago from India

        Sure Gordon. I will surely try this out.

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        4 years ago from Wishaw, Lanarkshire, United Kingdom

        Thanl you Susan Recipes. I hope you give the idea a try, maybe with your own choice of toppings.

      • Susan Recipes profile image

        Susan 

        4 years ago from India

        Wow... This is simply awesome. Thanks for sharing its step by step photo. Voted up and awesome.

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