Puff Pastry Pesto Pizza

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.

Rob.

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