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Vegetarian pastry pizzas
Vegetarian pastry pizzas
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a quick and tasty vegetarian pizza in just 25 minutes with zucchini, bocconcini, and oregano.
Ingredients:
  • 2 sheets frozen reduced-fat puff pastry
  • 220g tub cherry bocconcini, drained
  • 1 zucchini
  • 88.00 gm (1/3 cup) tomato and basil pasta sauce
  • 40.00 ml fresh oregano leaves
Instructions:
  • Preheat 2 baking trays in the oven at 220°C. Rewrite: "Preheat two baking trays in the oven at 220°C."
  • Allow the pastry to thaw at room temperature as you get the toppings ready. Tear the bocconcini cheese in half and let it drain on a paper towel. Season with salt and pepper. Slice the zucchini into thin rounds.
  • Split the pastry sheets in half and fold the edges of each piece to create a 5mm border. Lay the pastry on sheets of baking paper, then generously spread with pasta sauce. Arrange zucchini, bocconcini, and oregano on top. Take the trays out of the oven and transfer the baking paper with the pizzas onto the hot trays. Bake for 12 minutes or until beautifully puffed and golden brown.

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