You know me by now, or so I hope! I always say that the best recipes are the ones that take a few minutes to prepare. Here’s the perfect example. I didn’t know if I wanted to call it a pizza because this isn’t the real deal. For that you might want to take a look at my recipe for that in a previous post, where I practically profess my love for the stuff! However adding another word with a ‘p’ was too tempting to let go. I could have added ‘pie’ instead, I know, but ‘pizza’ sounds better. That is how my mind works, people. Please be kind.
I made this last year on Ash Wednesday on a whim for lunch. It was one of those days where I hadn’t planned any meals. My little pantry was quite full, as it is most days, however the fridge needed a serious stocking up. One ingredient that is a must-have for me is pesto. I like it on it’s own with some pasta, though most days I prefer to zhuzh it up with fresh tomatoes and/or peas. Whatever I can find really. It makes a great base instead of the usual polpa di pomodoro.
This is a savoury version of the sweet apple one I posted a couple of months ago. You can add or remove whatever you like, but leave the pesto! This is as simple as it gets. Give me a shout if you try it. It serves two as a snack or light lunch with a green salad.
- 1 packet round puff pastry
- 1 jar basil pesto
- 2 large tomatoes, finely sliced
- 6 thin strips of anchovies from a jar, finely chopped (optional)
- 1 can of tuna
- 1 shallot, finely chopped
- pepper, to taste
- drizzle of extra virgin olive oil
- 1 egg, beaten
Preheat the oven to 180°C. Line a baking tray with parchment or baking paper. Roll out the pastry and transfer it onto the baking tray.
Spread the pesto onto the pastry, leaving a gap of around 2cm from the edge. Top it with the tomato slices, anchovies, tuna and slices of shallot. Sprinkle with freshly ground pepper and a drizzle of olive oil.
Brush the edge of the pastry with the beaten egg to get a lovely golden colour as the pie bakes.
Bake for around 30 to 40 minutes, or until the pastry turns golden and crisp.
10 thoughts on “Puff Pastry Pesto Pizza”
Looks so delicious and I believe it is 🙂
I don’t mind if you call it pizza! 😉 It looks delicious! Puffed pastry and pesto? What a great base for a weeknight meal!
Looks so delicious, Roberta!
Thanks Anna! And so easy to prepare. I just love pesto.
Sounds wonderful, Roberta! Homemade pesto is amazing! Definitely want to make this! 🙂
I love anything homemade but I never made it from scratch, since the amount of basil you need for it is insane. That’s something I never could find to buy in bulk. Pity.
Oh yes, it would be wonderful to buy basil in bulk. I would really like to grow basil and a larger variety of herbs — they always come in handy! 😉 xo
They really do. I grew basil when we lived in Michigan. I still didn’t make any pesto out of it but loved it with macerated strawberries!
Oh that sounds wonderful, Roberta!