Mediterranean Puff Pizza Swirl:
For Father’s day this year, I was thinking of a simple party dish that could be "dressed up" and veganized and I found these (good) bad boys! A twist on the party favourite: pizza. They are kind of a cross between a Mediterranean tart and pizza rolls, but they definitely give me late evening summer terrace vibes in Tuscan hills ;). And whilst easily being buffet staples or even dinner time dishes they feel slightly more elevated thanks to the zesty olives. These are great as a starter or a main with a salad and yet remain quite light due to the crisp fluffiness of puff pastry. These are light Mediterranean puff pastry swirls packed with tomatoey Mediterranean flavours.
For roughly 3 people: (could be fewer is served as a starter or on a party buffet)
Ingredients:
- Puff pastry
- Olives
- Garlic
- Tomato puree
- Passata/ tomato juice
- Basil flakes
- Herbs
- Salt
- Pepper
- Vegan cheese grated
- Mushrooms (I used mushrooms from a tin as they’re juicier for this purpose) ¾ of a jar
- Courgette (used tinned courgette again as its all already roasted) ¾ of a jar
Recipe:
1. Mix in a bowl the tomato puree with the juice and the basil and salt and pepper
2. Spread the tomatoey mixture onto the rolled-out puff pastry
3. Add on top sliced mushrooms, olives, courgette and garlic
4. Add the cheese on top (I am not the biggest vegan cheese fan as I was never a massive cheese lover, but on these pizza it is banging I tell ya!)
5. Roll your puff pastry into a log
6. Slice your pizza log into round disk slices
7. Coat the slices by painting on plant milk
8. Place each disk onto a baking tray with baking paper
9. Pop in the oven at around 180 degrees Celsius and take out when the dough is cooked and golden
Buon appetito!