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Greek Puff Pastry Pizza

with Merguez, Olive Tapenade and Mozzarella

  • 25 min
BBQ
Vegetarian
Dairy product
Collaboration
This Greek pizza uses flaky puff pastry for the crust, covered in a black olive tapenade, merguez sausages, zucchini ribbons, cherry tomatoes, feta cheese, and oregano.
Greek Puff Pastry Pizzas
In collaboration with

Little Italy

Ingredients

150 g
Cherry Tomatoes
10 g
Dried Oregano
30 g
Feta
50 g
Mozzarella
2 tbsp
Olive Oil (not included)
40 g
Red Onion(s)
2
Zucchini(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
273 kcal
Total fat
21 g
Saturated Fat
7 g
Sodium
370 mg
Total Carbohydrate
10 g
Fiber
2 g
Sugar
4 g
Proteins
12 g

Instructions

Prepare the ingredients
1

Preheat a BBQ over medium-high heat or the oven to 375F

  • Slice the zucchini into thin ribbons
  • Thinly slice the red onion into rings
  • Quarter the cherry tomatoes
  • Chop the merguez
Add the tapenade
2

Spread the tapenade on the pizza

  • Place the slightly defrosted puff pastry dough on a baking sheet lined with parchment paper
  • Spread the olive tapenade all over
Add the ingredients
3

Add other toppings

  • Spread sausage, mozzarella, onion rings, zucchini and tomatoes
  • Crumble feta overtop
Cook the pizza
4

Cook the pizza

  • Place the baking sheet directly on the grill or in the oven
  • Close the lid (or oven door!) and let cook for 15 minutes
  • Sprinkle oregano, salt and pepper to taste over the pizza
  • Cut into squares and serve immediately