Puff Pizza Swirls — a plant-based British recipe by BOSH!
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Puff Pizza Swirls

These Puff Pizza Swirls are one of those things we made once and then couldn't stop making. They're proper crowd-pleasers, the kind of thing you put on the table and they're gone in about 90 seconds. You get all the flavours of a good pizza, herby tomato sauce, melty dairy-free cheese, olives, artichoke, fresh basil, all wrapped up in buttery, flaky puff pastry. They're brilliant as a side, a party snack, or honestly just a very good Tuesday night treat. Trust us, once you've had one warm out of the oven you'll be hooked.

Cook: 22 min
Serves 4

Before You Start

  • Preheat oven according to puff pastry package instructions
  • Large baking tray lined with parchment paper
  • Small bowl for mixing sauce
  • Grater for dairy-free cheese

Ingredients

  • 5 tbsp tomato purée
  • 1 tsp garlic powder
  • 1 tsp Italian herbs
  • 1 tbsp olive oil
  • 1 sheet of plant-based puff pastry
  • 150g plant-based cheese
  • olives
  • artichokes
  • 1 handful of basil
  • plant-based milk to brush

Method

1

Mix the sauce

  • In a small bowl, add the tomato purée, olive oil, garlic powder and Italian herbs
  • Mix together well
2

Add to the pastry

  • Unroll puff pastry sheet and spread an even layer of tomato purée over. Sprinkle over generous amount of grated dairy-free cheese
  • Add toppings (olives, artichoke, basil). Carefully roll the pastry sheet up into long log
  • Slice into several pizza disks. Transfer to baking tray and bake according to pastry instructions 12 mins
3

Time to serve

  • Get some friends round (or not, your call) and serve!

Tips & Variations

  • Prep ahead: You can roll and slice the swirls the night before, then keep them on the baking tray in the fridge covered with cling film. Just bake them straight from the fridge when you need them.
  • Switch up the toppings: We love the olive and artichoke combo but this works brilliantly with sun-dried tomatoes, roasted peppers or even a handful of finely chopped mushrooms. Just make sure anything you use isn't too wet or the pastry won't crisp up properly.
  • Cheese matters: Go for a dairy-free mozzarella-style block and grate it yourself if you can. The pre-grated stuff sometimes has a coating on it that stops it melting as nicely, and you really want that gooey pull when these come out of the oven.

Why This Works

The trick here is getting a good even spread of that tomato sauce right to the edges before you roll, so every single bite has that punchy, garlicky flavour all the way through. Rolling the pastry tight and then chilling it for a few minutes before slicing means you get those clean, beautiful swirls instead of a flattened mess. What really makes these sing is the combination of textures, the crisp pastry on the outside against the soft, saucy, cheesy middle.