The easiest meal I’ve ever made
The wonderful thing about this dish is that I never intended to make it. We were wondering what to have, trying to use up some of the things in our store cupboard that might be running out of date soon, in particular a sheet of ready-roll puff pastry. We scouted around for some ideas and decided to do our own twist on Puff Pastry Pesto Pizzas! We had the pastry, pesto and tomatoes already, so the only thing we needed to buy was the mozzarella
This dish is incredibly simple, it took 10 minutes to prepare and 20 minutes to cook, and served 4 well.
- One sheet ready rolled puff pastry (or 325g pastry rolled out)
- One jar red pepper pesto (other pestos may work just as well)
- 2x 150g balls of mozzarella (Sainsbury’s Basics are just 44p each), sliced
- 6 fresh tomatoes, sliced
- One egg, beaten
- Olive oil, to drizzle
- Serve with a crisp salad (we had crunchy leaf with Caesar dressing)
- We also added hash browns on the side, just for fun
- Divide the puff pastry sheet into four parts (or stretch it further if need be). Score about a centimetre inside the edge, and brush the outside with the beaten egg. Place the pastry pieces on to a sheet of baking paper on a baking tray. Inside the score marks prick with a fork (to let out steam) and place a big dollop of red pepper pesto. Spread the pesto to the edge of the scored zone. Preheat the oven to 200 degrees/180 fan/gas 6.
- Place the sliced tomato on top of the pesto, and then cover that in mozzarella slices. Drizzle with a bit of olive oil and place in oven for 15-20 minutes until golden, like photo above.
You may find that you have to spread out the pastry pizzas on to two baking trays. This recipe would also work really well as a simple canapé, if you made the pieces bite-sized. Also, if you have any spare, drop a couple of olives on top before it goes in the oven for that full-on Mediterranean flavour!
Here are the pics: