This recipe is perfect for the end of the week, perfect to use up odds and ends or make something spectacular with frozen veg. All you need is a couple of cups of veggies and a premade (or handmade) sheet of pastry or pizza dough. A couple of spices and a splash of balsamic vinegar and you’ll be enjoying a deliciously fancy meal without any of the fancy effort!Print
Mix and match the veggies to suit your availability or fancy. This meal takes a bit of time in the oven but the hands on time is minimal. Enjoy endless flavour combinations and get creative for a meal you won’t get tired of eating!
You can add flourishes of mozzarella and a few leaves of basil at the end to serve if your kitchen is widely better stocked than mine 😉
- 1 sheet of premade pastry – we’ve tried it with every kind of pastry we can get our hands on, it’s been a success every time, puff pastry is lovely but so is pizza, use what you have or what you prefer!
- 3 cups of vegetables – red onion, sweet potato, courgette, capsicum, pumpkin, cauliflower, broccoli artichoke, spinach, carrot, olives etc.. etc…
- 2 tsp herb/spice mix – Italian herbs always work well. A little bit of paprika, salt and pepper, lovely.
- 4 Tbsp oilve oil
- 4 Tbsp balsamic vinegar
- Get your pastry out of the freezer to defrost if you haven’t already
- Pre-heat your oven to 200°C
- Prep your vegetables as you would like
- Choose your veggies you want to roast (leave out things that cook very quickly like spinach or are ‘ready to eat’ – artichokes from a jar for example). Chuck the roasting ones into an oven safe dish or pan, drizzle with olive oil and sprinkle on your spices and salt and pepper, add to the oven and roast for 20mins
- Once they have had their 20mins to roast, they don’t have to be 100% cooked, remove from oven, add the extra veggies you would like, if you have any to add. Drizzle over the balsamic vinegar and give everything a toss around. If they are looking a bit dry, add a second drizzle of olive oil – we will be flipping this over at the end so slightly more oil is better to avoid a sticking mishap!
- Scooch all the veggies away from the edges of your baking dish to leave a 1inch gap around the outside:
- Lay your pastry carefully over all your veggies and tuck the edges in slightly, so that it is molded nicely around all the veg:
- Place back into the oven, just check the temp, you might have to lower to 180°C, and bake for the recommended bake time of your pastry, generally 30mins
- Once looking lovely, cooked, and golden brown, remove from the oven.
- Now it’s time for the big reveal!
- Place a flat plate or chopping board that is large enough to cover the surface of your baking dish on top of your baking dish, with your hands well protected with oven gloves, while holding the plate or board tightly to the baking dish, flip the whole thing upside upside down! The pizza turnover will transfer onto the plate or board and you will be able to remove the baking dish off the top.
- If you don’t go “ooohhhhh, look at that!” when you remove the baking dish and reveal your masterpiece, you have done it all wrong! Start the whole thing again.
- I’m not going to lie to you here, every time we flip, some veggies are still stuck to the baking dish, but we just scrape them loose and chuck them on top of the rest, no problems!
- No but seriously, that’s it, how good does that look and smell!? Add garnishes if you have any to hand, e.g. pieces of mozzarella or a few basil leaves, slice pieces and serve!