Updated: May 23, 2020
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This is another "clean out your fridge" vegetables puff pastry pizza. If you have been following me, you will know that this recipe is largely inspired by my previous Jamie Oliver's Reverse Puff Pastry Pizza post. You can use any vegetables you have on hands or hidden sadly at the back of your fridge. I am using whatever I can find in my pantry and fridge; leeks, mushrooms, carrot, chili (green and red), tomatoes and even caixin stalks.
I tried to make this a vegan dish, but I do not have any vegan cheese left. I am using a combination of mozzarella and feta, again with whatever I have on hands. You can of cos use any cheese you desired. You can also veganize this puff pastry pizza by using vegan cheese and puff pastries.
I cannot find canned tomatoes in any grocery store here, not even in major supermarkets. I guess everyone in Singapore decided to make pasta and pizzas during this lockdown period. I decided to make my own tomato sauce. You can, however, opt to skip the whole process if you have canned tomatoes.
The local fresh tomatoes are a bit bland. So, I went thru' the trouble of roasting them to add flavors. The same goes to the vegetables I was using. If you have an outdoor grill, perhaps this is the time to fire it up. You can also use a griddle over a stovetop; I am just using a normal skillet. Without much delay, let's get started with the recipe.
(Make 2 sheet pan puff pastry pizza)
Tomatoes Halved, 6
Canola / Grapeseed / Sunflower Oil, A Drizzle
Sea Salt, Pinch
Black Pepper, Pinch
Cherry Tomatoes Halved, About 15
Onion Finely Chopped, 1
Garlic Finely Minced, 3 Cloves
Olive Oil, A Drizzle
Leeks / Scallions Coarsely Sliced, A Handful
Chili / Bell Peppers Deseeded Coarsely Sliced, A Handful
Mushrooms (I am using Shiitake & Oyster), A Handful
Carrots Shredded, A Small Handful
Celery Finely Sliced (I am using Caixin Stalks), A Small Handful
Sea Salt, Pinch
Black Pepper, Pinch
Dried Mushroom Powder, Pinch
Store-bought Frozen Puff Pastry, 2
Mozzarella Low Moisture Freshly Shredded, A Handful
Feta Crumbled, A Handful
Herbs (I am using coriander) Coarsely Chopped, A Small Handful
Balsamic Glaze Preferably Alce Nero's, A Drizzle
Cast Iron Skillet / Pan
Baking Dish / Casserole
Blender / Food Processor
Prepare tomato sauce.
*If you have canned tomatoes, you can opt to skip the following process. 2 cans will be enough.*
Preheat oven to 230 degree celsius or 450 fahrenheit.
Coat tomatoes well with oil, salt and pepper.
Place the tomatoes in a baking dish or a casserole, cut side down.
*Do not overlap.*
Wack in the oven and bake for about 40 to 50 mins or until the tomatoes are charred.
The liquid should also almost evaporated.
Carefully remove the charred skins. They should peel off easily. It is okay if there're some charred bits.
Add in cherry tomatoes, onion and garlic, distributing evenly.
Drizzle some olive oil over the top.
Return to the oven and bake for no more than 5 mins.
Remove from the oven and give it a mix.
Transfer into a blender.
Pulse it a few times for a chunky sauce or blitz a smooth sauce.
Set aside until ready to use.
Prepare the roasted vegetables.
You can use an outdoor grill or even a griddle to roast your vegetables. I am using a normal skillet.
Roast the leeks, chili and mushrooms until almost charred on both sides, without any oil.
Do not crowd the skillet or griddle. Do it in batches. Do not wash the skillet or griddle.
Remove from heat and set aside to cool down slightly.
Once cooled enough to handle, coarsely slice and dice the vegetables. Set aside.
In the same skillet over medium heat, add the tomato sauce and deglaze, picking up all the charred bits.
By doing so, will add more flavors to the sauce.
Add in the roasted vegetables, carrots and caixin stalks.
*I did not roast the carrots and caixin stalks, cos I want some freshness in the sauce.*
Stir to combine well.
Season with salt, pepper and mushroom powder.
Remove from heat and set aside until ready to use.
Prepare the pizza.
Preheat oven as per puff pastry packaging instructions.
Roll out puff pastries on a lightly floured surface to the size of your baking trays, with a thickness of 1/8 inch.
Transfer onto baking trays lined with parchment.
Using a butter knife, create a 1/2 inch border along the edges of the puff pastries.
Wack into the oven and bake until golden brown.
Remove from the oven, using the back of a spatula, press down the center.
Spread the vegetable mixture over the top leaving that 1/2 inch border.
Sprinkle in the cheeses.
Return back into the oven and bake until the cheeses have melted.
Remove from oven, garnish with some coriander.
Drizzle some balsamic glaze over the top.
Slice and serve immediately.
*To make your own balsamic glaze, simply heat 1 cup of high-quality balsamic vinegar to a simmer. Continue cooking until it has reduced to 1/4 cup or thick and coats the back of a spoon.*
Here's the recipe video: