This vegan leek and scallion pizza has all the flavors of spring. It takes minutes to put together and its puff pastry crust makes it the kid-friendliest pizza ever.
When I’m pressed for time and looking for a quick lunch or dinner Jay won’t turn his nose up at, I often pull out a sheet of puff pastry and top it with whatever veggies I have on hand.
It’s one way to get him to eat vegetables he won’t easily eat otherwise, and it makes a great adult-friendly dinner too.
There’s very little work involved in making this pizza, which you could also call a tart, I suppose. The vegetables are sauteed in no more than 10 minutes, and after that all you need to do is assemble the pizza and bung it into the oven. Twenty minutes later, hello crispy, golden, delicious pizza!
What you’ll love about this pizza
- It’s delicious. Fresh, alliaceous veggies like shallots, leeks and scallions on a crispy puff pastry crust with garden-fresh thyme. Can it get any better?
- It’s easy. You just need to saute the veggies a bit before putting them on the crust, and it takes no more than 10 minutes from chopping to finish. The crust comes out of a box and the oven does the rest. Can’t get easier.
- It has 10 ingredients–seven if you don’t count the oil, salt and pepper, which you almost certainly have in your kitchen. You can add more toppings if you like.
- It’s versatile. You can definitely top this puff pastry pizza with other flavorful spring veggies like zucchini, asparagus and artichokes.
- It’s kid-friendly and adult-friendly. Kids will love the crispy, crackly crust, the salty flavors of the cheese and the freshness of the juicy cherry tomatoes. Adults will appreciate the oniony flavors of leeks and scallions and the textures of these cooked veggies that contrast so nicely with the crust.
- It’s healthy-ish. I won’t pretend puff pastry is healthy, but it’s just the vehicle here, and a very attractive one at that, for lots of vegetables. And as every mum knows, you have to give a little to get a lot.
- You can easily double the recipe for more.
- Puff pastry sheet
- Shallots (or red onions)
- Scallions or spring onions
- Vegan Parmesan
- Ground black pepper
Optional ingredients for topping
- Cherry tomatoes
Tips and steps
- Thaw the puff pastry before using. This usually takes just about an hour or two on the countertop. If the puff pastry has not thawed it can crack when you try to roll it. If I know I am likely to forget on a busy day, I put the frozen puff pastry in the refrigerator the day before so it’s thawed by the time I can get to it the following day.
- Crush and then slice the garlic. Crushing the garlic not only releases its delicious oils and flavors, it also is said to release beneficial enzymes. You can crush the garlic by placing the blade of the knife flat on the garlic clove and smacking it with the heel of your hand. Then slice it thinly.
- Slice your veggies. I cut the onions or shallots in thin half-moons, cut the leeks in half, then slice them fairly thinly, and finally, I chop the scallions in 1-inch lengths. This helps them all cook together quickly and evenly.
- Saute the veggies until soft and beginning to caramelize. You can let them brown longer than I did, but I like to stop at the stage where they get really soft, which takes no more than five to eight minutes after you’ve added the leeks and scallions to the pot. The veggies will continue to cook a bit longer in the oven.
- Prepare the puff pastry. This is easy, but be sure to follow directions. Roll the puff pastry out slightly to about 10 by 12 inches. Brush on olive oil and then “dock” the pastry crust by using a fork to make holes evenly all over, leaving a 1-inch border all around. Spread vegan parmesan and then the cooked veggies evenly within the docked portion.
- Bake in a 415 degree oven for 15 minutes or until the puff pastry is golden and crispy.