Veggie Puff Pizza

This little recipe makes good use of your veggies and fresh herbs and it’s big on flavour too!

For this pizza puff, I started with beetroot, onion, swiss chard and fresh thyme from the garden. I also added feta and aubergine too. Then I used puff pastry (which I keep frozen and defrost when needed) to make this very simple but tasty little treat.
You can use any veggies you like too to mix up the flavours.

Ingredients 

1 onion 

2 small beetroot 

Several stems of swiss chard

1 aubergine 

1 clove of garlic diced

Approx 4 sprigs of fresh thyme (or 1/2 teaspoon of dried)

Puff pastry small block

First cook your beetroot (I boiled mine for 20 minutes and then peeled them, but you can roast them too in the oven at 200C if you wish). When it’s cooked through (check them as you would check potatoes) slice them into bite size pieces. Note: wearing gloves is advised as beetroot stains everything!

Next, fry your diced onions, garlic and stems of chard (these need to be diced and cooked for a couple of minutes more than the leaves).

Now add the leaves, it will look like alot, but will wilt down very quickly.

Next, slice your aubergine into 1cm bite size pieces.
Ok, it’s now time to rollout the puff pastry to your desired size and shape. I roll mine between sheets of grease proof paper to prevent sticking.

Time to assemble your puff pizza! Dont forget to also sprinkle on your thyme 😊

Add it to a preheated oven at 180 degrees celsius and cook for 30 minutes approximately (depending on your oven).

It should hopefully look something like this….

Now you can add your cheese of choice. Feta definitely adds a yummy creamy texture. And you are ready to serve and enjoy. We had it with some smashed potatoes, and it was delish!