Reverse Shortcrust Pastry Pizza

Reverse Shortcrust Pastry Pizza

Looking for a new way to enjoy shortcrust pastry? Reverse pizza sounds a great idea! This is a Jamie Oliver, a British chef, inspired pizza. Instead of using a puff pastry, we’re going to use a shortcrust pastry with fresh vegetables but feel free to make it your own version. Making the reverse pizza with shortcrust pastry will have less crumbs falling when you bite into it. So, less clean up for everyone. Just a warning, when you watch the video, I made it slightly unique and different by asking my husband to do an improv cooking voice over. He was not in the kitchen when I filmed this recipe (which is typical, b/c he doesn’t really watch me cook or bake) So, he had no idea what he will have to voice over until I played my edited video to him. Kudos for him because we only need to do one take and I was pleased because it was funny and authentic. Well, at least I think it’s funny. Let’s get going and make this easy peasy pizza!

Reverse Shortcrust Pastry Pizza

An extraordinary pizza made of buttery shortcrust pastry and fresh vegetables.
Prep Time10 mins
Total Time45 mins
Course: Appetizer, Main Course, Snack
Cuisine: British
Keyword: Fresh Vegetables, Pizza, Shortcrust pastry
Servings: 2
Author: Dhin of gemframboise.com

Ingredients

  • ~ 3/4 - 1 cup Red and Yellow Bell Peppers
  • 3 Medium Tomatoes
  • 1/2 Zucchini
  • 1 Medium Red Onion
  • ~ 1 Tbsp. Olive Oil
  • Salt
  • ~1 tsp. Paprika
  • ~ 1/2 cup Fresh Mozzarella
  • ~1/4 -1/2 cup Freshly Grated Gruyere Cheese
  • Handful of Spinach
  • 32 cm Round Pure Butter Shortcrust Pastry Sheet
  • Egg wash = 1 whole egg + 1 tsp water
  • Balsamic glaze
  • Fresh basil

Instructions

  • Slice bell peppers into thin long strips.
  • Cut tomatoes into wedges.
  • Cut zucchini into medium cubes.
  • Cut red onion into quarters, then separate the layers.
  • Combine all vegetables in one bowl except zucchini.
  • Add ~1 Tbsp. Olive Oil, Salt, ~1 tsp. Paprika. Toss it up.
  • Line a 28 cm round baking pan with parchment paper.
  • Pour vegetable mix in.
  • Add zucchini.  Add more salt.
  • Cut excess parchment paper.
  • Roast vegetables at 425 F ( ~220 C) for 15 min.
  • Remove from oven when vegetables are nice and brown. Do not over roast vegetables.
  • Add 1/2 cup of fresh mozzarella or any cheese you like.
  • Add freshly grated gruyere cheese or any cheese you like. Enough to cover the pizza.
  • A handful of fresh spinach.
  • Lay a 32 cm round pure butter shortcrust pastry sheet on top of roasted veggies and cheese. Pastry should feel soft and buttery.
  • Tuck in edges of pastry.
  • With a fork, poke pastry some holes to let steam out.
  • Lightly brush top with egg wash.
  • Put it back in the oven.
  • Bake at 400 F ( 200 C ) for 18-20 min or until top turn lightly brown. Turning pan half way.
  • Grab a round serving plate. Place it on top and carefully flip the pan.
  • Drizzle some balsamic glaze.
  • Garnish with fresh basil.
  • Serve immediately and enjoy!

Notes

TIPS
1. Always preheat oven when baking.
2. Use a completely thawed out but chilled shortcrust pastry sheet for easy cutting and shaping.
3. Feel free to add any toppings you desire. 
4. Note that we're using 2 different oven temperatures. 425 F (220 C) for roasting vegetables.
400 F (200 C) once shortcrust pastry sheet is added on top of the roasted vegetables. 

WATCH The Reverse Shortcrust Pizza Step-By-Step Video Tutorial: 

Thank You For Stopping By 💗
Hi and welcome to Gem Framboise!
My name is Dhin. I'm delighted that you are here to join me in cooking delicious food and baking adorable pastries. Working in the kitchen became my therapy when the pandemic struck all of us. Join me on my journey, one bite at a time.

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