Jamie Oliver’s reverse puff pastry pizza

Summer veg, oregano, basil, balsamic & mozzarella. There’s loads of fun to be had here, using lots of different veggies, including aubergines, baby carrots, crushed new potatoes, asparagus and peas. Let your hair down and have a veg party!

Jamie oliver puff pastry pizza
Richard Clatworthy



1 red onion
1 yellow pepper
250g ripe mixed-colour cherry tomatoes
1 courgette
4 sprigs of fresh oregano
olive oil
1 x 320g sheet of all-butter puff pastry
½ x 125g ball of mozzarella cheese
2 sprigs of fresh basil
thick balsamic vinegar

1. Preheat the oven to 180C/350F/gas 4. Peel and quarter the onion and separate into petals, then scatter into a 25cm x 35cm roasting tray. Deseed and roughly chop the pepper, halve the tomatoes and roughly slice the courgette, then add to the tray. Pick over the oregano leaves, drizzle with 2 tablespoons of oil, season with sea salt and black pepper, then roast for 50 minutes, tossing halfway.

2. Remove the tray from the oven and push the veg in towards the centre slightly. Quickly and carefully rub the sides and corners of the tray with oil, then confidently cover the veg with the pastry sheet and tuck in the edges. Place back in the oven for 30 minutes, or until golden and puffed up. Gently run a palette knife around the edge of the pastry to loosen, then carefully turn out on to a board. Tear over the mozzarella and basil, and drizzle with the thick balsamic, to taste.

3. You can easily ramp up your veg by serving with a spinach salad.

NUTRITION PER SERVING 476 kcal; 32g fat (17g saturated); 9.1g protein; 37.4g carbs; 9.3g sugars; 1g salt; 3.9g fibre 

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Veg by Jamie Oliver will be published by Penguin Random House on 22 August, price £26. To pre-order a copy for £20.80 until 25 August call 0844 571 0640; p&p is free on orders over £15.