Spring Garden Pizza

I stumbled across this recipe by using up a bunch of veggies in my fridge and a roll of pastry from the freezer. It’s now a summer staple in our home and fills me full of joy every time I sit down to get stuck in, I hope it fills you with joy too! I’ve created 4 different types using seasonal vegetables, but go with your style and use whatever you have in the fridge.

Recipe Details

Serves: 2
Prep Time: 10 mins
Cook Time: 35 mins
Ready In: 45 mins
Difficulty: Easy

Meal prep storage

Best served fresh. Freezing: Can be frozen unbaked for up to 1 month. Cooking from Frozen: Bake directly from the freezer in a preheated oven for approximately 35 minutes until golden and heated through.

Ingredients

1 roll (approx. 320g) rectangle pre-made puff pastry
50g cheddar cheese, grated
1 medium courgette, sliced
1 red or white onion, sliced
100g asparagus (approx. 1 small handful), woody ends trimmed
1 yellow bell pepper, sliced
2 balls fresh burrata (approx. 200g–250g total)
4 sun-dried tomatoes in oil, sliced
1 handful fresh herbs (dill, basil, parsley) OR 2 tbsp dried herbs (oregano, thyme)
1 handful fresh rocket (arugula)
1 tbsp balsamic glaze
1/2 tsp salt
1/2 tsp black pepper

Method

Preheat oven to 220 degrees Celsius. Let the pastry warm up to room temperature and then roll it out over a baking tray. Lightly score the pastry 2 cm away from the edge, this will allow the edges to puff up. While the oven heats up I start preparing the vegetables. Snap the woody ends off the asparagus and chop them into 2-inch bits. Slice the courgette in half lengthways and then thinly slice, creating semicircles. Deseed the pepper and thinly slice it into strips. Remove the skin from the onion and thinly slice.

Check if the oven is warmed up, pop in the pastry, and cook as per pack instructions. Don’t worry if the middle rises up, the veggies will push it back down.

Put a pan on medium-high heat and add a glug of olive oil. While it heats up, chop the sun-dried tomatoes up. Once the pan is hot, add the onions for a few minutes followed by the courgette and pepper. Once they have started to get soft and slightly brown, throw in the asparagus, sun-dried tomatoes and dried herbs if using them. Season with salt. Allow to cook and sizzle away until the vegetables are all cooked.

If using fresh herbs, chop them up and put them to one side. Once the pastry is cooked, grate over the cheese, and top with the cooked vegetables. Rip over the rocket salad and sprinkle over the fresh herbs, saving just a few to the side. Now place on the burrata, one on each side of the pizza and cut it in half. Cut the pizza into 4 quarters, each slice with half of a burrata. Sprinkle over the remaining herbs, grind over some black pepper and squeeze over some balsamic glaze. It’s ready to serve, enjoy!