The week night PIZZA

Time to bring out the Puff Pastry sheets again. I love how versatile pastry puff sheets and filo dough is in a kitchen. Makes life easy and you can invent a bunch of things with these store bought sheets. I decided to go vegeterian on this and made two different kinds loaded with veggies. The one I have posted has zucchinis (courgettes) and brussels sprouts (so not kidding!). Both this veggies literally vanished into the pastry along with the rest of the ingredients, SO there was no one picking out the veggies

Time to bring out the Puff Pastry sheets again. I love how versatile pastry puff sheets and filo dough is in a kitchen. Makes life easy and you can invent a bunch of things with these store bought sheets. I decided to go vegeterian on this and made two different kinds loaded with veggies. The one I have posted has zucchinis (courgettes) and brussels sprouts (so not kidding!). Both this veggies literally vanished into the pastry along with the rest of the ingredients, SO there was no one picking out the veggies

Summary

    Ingredients

    Puff Pastry Sheets
    Onion
    Tomatoes
    Zucchini
    Brussel Sprouts
    Chillies
    Bell Peppers
    Cheese – low fat shredded cheese of your choice

    Steps

    1. I have mentioned a few veggies here that I pulled out of the fridge to make this meal
    2. The uniqueness about this is the flavour of the puff pastry sheets once it is baked
    3. Maybe some of the veggies I have mentioned stand out weird to you, but seriously add what you feel like, and the outcome will defintely not disappoint you!
    4. On a defrosted puff pastry sheet, layer all the veggies of your choice and bake in a preheated oven at 180C
    5. Once it is crispy golden brown, slice into pieces and enjoy warm!

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