Ingredients
The following ingredients have 4 Servings
- 1 sheet puff pastry ((I used Pepperidge Farm's puff pastry sheets, which are vegan))
- 1½ tbsp extra virgin olive oil ((divided))
- 2 cloves garlic ((crushed and then thinly sliced))
- 2 shallots ((thinly sliced in half-moons))
- 1 leek ((halved lengthwise. Clean all grit hiding within the leaves and slice thinly))
- 6 scallions ((spring onions, chopped into 1-inch lengths))
- 1 tbsp thyme ((chopped roughly))
- Salt and ground black pepper to taste
- ½ cup vegan parmesan cheese
- capers
- cherry tomatoes ((halved or quartered))
- kalamata olives or black olives ((sliced))
Instruction
- Heat ½ tbsp oil in a skillet. Add the onions along with garlic, salt, ground black pepper. Saute for a minute.
- Add the leeks and scallions and continue to saute, stirring frequently, until the onion starts to caramelize and the veggies are soft, about 5-8 minutes. Stir in thyme.
- Preheat the oven to 415 degrees Fahrenheit.
- Roll out the puff pastry a little to about 10 by 14 inches. Place on a baking sheet, then use the tines of a fork to make holes all over, leaving a 1-inch border all around the edges.
- Spread the vegan parm and then the veggies over the crust, leaving the 1-inch border clear.
- Bake 15 minutes or until the puff pastry is golden and crispy. Remove the pizza from the oven and scatter on one or more of the optional toppings.
- Slice and serve.
