I was blown away by how good this was!
It was the simplest dish too. I'll definitely be making this again and again.....
It's a great standby dish for unexpected visitors too, as it's quick to throw together, but the resulting pie is wonderful. Just serve with a green side salad for the perfect light meal.
This pie has a puff pastry base, topped with tomato puree, then a layer of fresh mozzarella, topped with slices of tomato, some fresh basil and a few small dollops of pesto. Mmmmmmmm!
Puff Pizza Pie with Pesto
The most mouthwatering pizza pie that can be put together in a flash. Wow your friends.
- 1 packet ready rolled puff pastry
- 6 tbsp tomato puree
- 150g fresh mozzarella
- 2 ripe salad tomatoes
- 4 tsp pesto
- a handful of fresh basil leaves
- 1 tsp dried oregano
- a good grinding of black pepper
1. Preheat the oven to 200c/180c fan/gas mark 6.2. Cut 4 circles out of the puff pastry. A saucer is a good size.3. Place the circles on 2 baking trays. Top each pastry with tomato puree, leaving a rim around the edge bare.4. Next top with slices of mozzarella and tomatoes, then drop on some pesto and top with some fresh basil leaves,5. Season with a sprinkling of oregano and a good grinding of pepper.6. Bake for 15-20 minutes until the pastry is golden.7. Serve with a green salad and enjoy!
Yield: Serves 4
Cooking with Herbs challenge hosted by Karen over at Lavender and Lovage.
My herbs are basil and oregano.
If you would like to join in, the challenge is open until the 29th August 2013. Just add your post to the linky,
I am also entering my post into this month's Lets Cook with Cheese, which is hosted by Nayna over at simply.food.
My cheese is mozzarella.
If you would like to join in with this challenge, add your post to the linky by the 31 August 2013.
Check out The Food Blog Diary for more current foodie challenges and giveaways.