Making the reverse pizza with shortcrust pastry will have less crumbs falling when you bite into it. So, less clean up for everyone. Just a warning, when you watch the video, I made it slightly unique and different by asking my husband to do an improv cooking voice over. Kudos for him because we only need to do one take and I was pleased because it was funny and authentic.
Your email address will not be published. May 29, Jump to Recipe Print Recipe. An extraordinary pizza made of buttery shortcrust pastry and fresh vegetables.
Prep Time 10 mins. Total Time 45 mins. Course: Appetizer, Main Course, Snack. Cuisine: British. Keyword: Fresh Vegetables, Pizza, Shortcrust pastry. Servings: 2. Author: Dhin of gemframboise. Instructions Slice bell peppers into thin long strips. Cut a strip slightly wider than the dish rim from the sides of the rolled pastry. Brush dish rim with beaten egg or water. Place pastry strip on rim and press firmly down, continue with further strips until all rim covered. Brush Pastry rim with beaten egg or water.
Press the pastry down onto the rim firmly all round. Using a sharp knife trim off excess pastry by cutting downwards against the edge of the dish.
Retain the trimmings for decoration. Knock up edges to form a good seal by holding a sharp knife horizontally against the cut edge and gently tapping the pastry edge all the way round. Make a fluted edge by laying your thumb and forefinger of the left hand on the top of the pastry facing outwards, then with the fore finger of your right hand gently pushing the pastry edge up against the other two fingers as shown Continue until all edge is fluted.
Make a small steam escape hole in centre of lid. Re roll trimmings by gathering into a ball and kneading gently together and roll out as usual. To make rounded leaves cut out rounds of pastry using a small biscuit or cookie cutter. With the point of a sharp knife mark veins on the leaves. Brush pie top with beaten egg for a golden glaze and arrange the leaves on top of pie in a pattern of your choice.
Brush again with beaten egg and bake as directed in recipe. Unroll one pastry disc and lay on a piece of baking paper, pile your chosen filling on to the pastry leaving a border all round. Brush border with water or beaten egg. Unroll second sheet of pastry and leave on its blue film, with a sharp knife cut a cross in the middle of the sheet. Then cut a second cross at the same place but at right angles to the first so that you end up with eight points in the middle.
Carefully lift up the pastry, still on the film and lay it over the base pastry plus filling. Heat the oil in a saucepan, add the garlic and oregano, and cook for 1 min until fragrant. Unroll the pastry, cut each sheet into quarters, and arrange on two baking trays. Spread a little of the tomato sauce over half of each quarter, keeping a border about 0. Top with the cheese, followed by the pepperoni and olives this keeps the cheese from sticking to the top of the pastry as it melts.
Brush the edges with egg and fold over the uncovered half of the pastry, pressing down the edges with a fork to seal. If you have time, leave the pockets in the fridge for at least 15 mins to firm up. Before baking, make a hole in the top of the pockets and brush with a little more egg.
Bake for 20 mins or until golden. Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more.
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