Pizza Pie - Carême Pastry

Name: Pizza Pie - Carême Pastry
Ingredients: 1 (375g packet) Carême All Butter Puff Pastry, defrosted; 250g tub cherry tomatoes; 20g butter; 1 dessert spoon olive oil; 1 garlic clove, finely sliced; 1 pinch of dried chilli flakes (optional); 100g thinly sliced Prosciutto, chopped; 1 cup basil leaves; ⅔ cup bocconcini, torn into pieces (La Casa Traditional Bocconcini); ⅓ cup parmesan, grated; 1 egg, beaten, for glaze.; Sea salt; 1 teaspoon dried oregano; 1 teaspoon nigella seeds.; Preheat the oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.; Leaving a 3cm border, spread the cooled tomato sauce over the pastry. Spread the prosciutto, basil, bocconcini and parmesan evenly over the sauce, then brush the border with egg glaze.; Carefully place the remaining pastry rectangle over the pie filling and press the pastry edges together, then use a fork to crimp the edges and seal.; Brush all over with the egg glaze and sprinkle the top with a little sea salt, oregano and nigella seeds. Place into the fridge for 15 minutes to chill.; Place into the oven and cook for 10 minutes, then reduce the oven temperature to 200°C (180°C fan-forced) and cook for a further 25 minutes, or until pastry is puffed, golden and cooked through.

www.caremepastry.com.au

Who needs a pizza crust when you can have Carême Puff instead!! Pizza slab pie made with our all natural butter puff pastry.

View full recipe on www.caremepastry.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.caremepastry.com.au.

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Ingredients

1 (375g packet) Carême All Butter Puff Pastry, defrosted
250g tub cherry tomatoes
20g butter
1 dessert spoon olive oil
1 garlic clove, finely sliced
1 pinch of dried chilli flakes (optional)
100g thinly sliced Prosciutto, chopped
1 cup basil leaves
⅔ cup bocconcini, torn into pieces (La Casa Traditional Bocconcini)
⅓ cup parmesan, grated
1 egg, beaten, for glaze.
Sea salt
1 teaspoon dried oregano
1 teaspoon nigella seeds.
Preheat the oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
Leaving a 3cm border, spread the cooled tomato sauce over the pastry. Spread the prosciutto, basil, bocconcini and parmesan evenly over the sauce, then brush the border with egg glaze.
Carefully place the remaining pastry rectangle over the pie filling and press the pastry edges together, then use a fork to crimp the edges and seal.
Brush all over with the egg glaze and sprinkle the top with a little sea salt, oregano and nigella seeds. Place into the fridge for 15 minutes to chill.
Place into the oven and cook for 10 minutes, then reduce the oven temperature to 200°C (180°C fan-forced) and cook for a further 25 minutes, or until pastry is puffed, golden and cooked through.