Puff Pastry Veggie Pizza {A Meatless Monday Recipe

Puff Pastry Veggie Pizza {A Meatless Monday Recipe

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Want a quick and easy Meatless Monday meal? Try a puff pastry veggie pizza!

This veggie pizza uses puff pastry for a crisp buttery crust, topped with homemade ricotta cheese, parmesan, and feta cheeses, red bell peppers, mushrooms, black olives, thinly sliced onions, and marinated artichokes.

Making pizza crust from scratch is time-consuming, and if you are like me, you find it a little frustrating. Puff pastry is a great shortcut to get pizza with a slightly crispy, flaky and buttery crust. This buttery crust is a bit moody, so I opted not to use traditional tomato sauce, that would weigh it down and make it soggy. Instead, I added homemade ricotta cheese to the crust and then topped it with vegetables and more cheese. The flavor combinations of this pizza are out of this world!

Here, let me how you can make a puff pastry veggie pizza of your own:

This puff pastry veggie pizza has a crisp buttery crust made of puff pastry, topped with cheeses, peppers, mushrooms, black olives, onions and artichokes. | TheMountainKitchen.com

Allow puff pastry to thaw, per instructions on the box. When the puff pastry has thawed, place on a baking sheet lined with parchment paper.

Preheat the oven to 400 degrees F.

This puff pastry veggie pizza has a crisp buttery crust made of puff pastry, topped with cheeses, peppers, mushrooms, black olives, onions and artichokes. | TheMountainKitchen.com

Divide the ricotta cheese in half; set aside unused portion. Smear an even layer of ricotta cheese across the dough, using a spatula or the back of a spoon.

It helped to take the ricotta cheese out of the refrigerator at the same time I took the puff pastry out of the freezer. It softened the cheese quite a bit and made it easier to smear.

This puff pastry veggie pizza has a crisp buttery crust made of puff pastry, topped with cheeses, peppers, mushrooms, black olives, onions and artichokes. | TheMountainKitchen.com

Apply half of the vegetable toppings to the ricotta covered pastry dough, making sure to leave about a 1-inch border for the crust.

Sprinkle ½ cup parmesan cheese and ½ cup feta cheese over the veggies.

Repeat with the remaining crust, cheese, and vegetables to make the second pizza.

This puff pastry veggie pizza has a crisp buttery crust made of puff pastry, topped with cheeses, peppers, mushrooms, black olives, onions and artichokes. | TheMountainKitchen.com

Bake in the preheated oven for 30 to 45 minutes, or until the puff pastry starts to brown and the cheeses have melted.

This puff pastry veggie pizza has a crisp buttery crust made of puff pastry, topped with cheeses, peppers, mushrooms, black olives, onions and artichokes. | TheMountainKitchen.com

This was one of my favorite Meatless Monday dishes I have made yet. I enjoyed mine for supper and lunch the next day.

Let your imagination go wild and try one of these delicious meatless pizzas for yourself!

Puff Pastry Veggie Pizzas

This puff pastry veggie pizza has a crisp buttery crust made of puff pastry, topped with cheeses, peppers, mushrooms, black olives, onions, and artichokes.
Course lunch, Main Course
Cuisine American, Italian
Keyword eggplant pizzas, Puff Pastry, Veggie
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 525kcal

Ingredients

  • 2 sheets puff pastry dough
  • 1 cup ricotta cheese divided
  • ½ cup red bell pepper sliced
  • ½ cup black olives sliced
  • ½ cup onions thinly sliced
  • 1 medium tomato fresh, thinly sliced
  • 1 cup mushrooms fresh or canned, sliced
  • ½ cup marinated artichokes chopped
  • 1 cup parmesan cheese freshly grated, divided
  • 1 cup feta cheese divided

Instructions

  • Allow puff pastry to thaw, per instructions on the box. When the puff pastry has thawed, place on a baking sheet lined with parchment paper.
  • Preheat the oven to 400 degrees F.
  • Divide the ricotta cheese in half; set aside unused portion. Smear an even layer of ricotta cheese across the dough, using a spatula or the back of a spoon.
  • Apply half of the vegetable toppings to the ricotta covered pastry dough, making sure to leave about a 1-inch border for the crust.
  • Sprinkle ½ cup parmesan cheese and ½ cup feta cheese over the veggies.
  • Repeat with the remaining crust, cheese, and vegetables to make the second pizza.
  • Bake in the preheated oven for 30 to 45 minutes, or until the puff pastry starts to brown and the cheeses have melted.

Notes

It helped to take the ricotta cheese out of the refrigerator at the same time I took the puff pastry out of the freezer. It softened the cheese quite a bit and made it easier to smear.

Nutrition

Calories: 525kcal | Carbohydrates: 32g | Protein: 15g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 40mg | Sodium: 768mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 795IU | Vitamin C: 16mg | Calcium: 319mg | Iron: 2.1mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!

 

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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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