Puff-pizza tart


Puff-pizza tart

Puff-pizza tart
Puff-pizza tart

This supper requires just four main ingredients and can be assembled in less than half an hour, without a knife or chopping board in sight.


SERVES 4 – 25 minutes

– 375g sheet ready-rolled puff pastry.

– 5 tbsp red pesto.

– 70g pack sliced salami.

– 125g ball mozzarella, torn into pieces.

– drizzle extra virgin olive oil (optional).

– handful rocket leaves, to garnish (optional).


Step 1:
Heat oven to 220C/200C fan/gas 7. Unroll the pastry on to a large baking sheet and prick all over with a fork. Spread over the pesto, leaving a border of roughly 2.5cm/1in around the edge.

Step 2:
Layer on the salami, top with the torn mozzarella and some seasoning, then bake for 15–20 minutes until the pastry is golden, risen and crisp. Drizzle with a little oil and scatter over some rocket, if you like.

Note : PER SERVING 597 kcals, protein 18g, carbs 28g, fat 47g, sat fat 19g, fibre 1g, sugar 1g, salt 2.29g

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