Monday, 7 January 2013

Pepperoni, mozzarella and green chilli tart

This was a kind of pizza on a pastry base instead of a dough base. It came about from a need to use up some ready rolled puff pastry and some leftovers the other evening. The result was very pleasing, I liked the kick of the chilli, but left the kids half free of spiciness. I hate to waste things and when I checked the date on the mozzarella they were a week or so out of date, on opening them they were absolutely fine. If the packet has started to swell then I wouldn't chance it, otherwise I think it's worth just having a sniff to check the usability. A really easy and incredibly tasty supper. 

Serves 4
A pack of ready rolled puff pastry
tomato puree
2 packs of mozzarella, sliced
pepperoni, as much as you like
4 spring onions, chopped
a green chilli, deseeded and sliced

Place the puff pastry still on it's baking parchment on to a baking tray. Score a line about 1cm in from the edge of the pastry all around the edges of the pastry. Cover in tomato puree right up to the scored line. Add the other toppings and bake in a high oven for about 15 minutes until golden and bubbling.

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