That’s right, I made a Pizza Pie! Thoroughly inspired by Muppy’s Pizza Campofranco, I thought, “I’m not up for making pastry on a week night, but I LOVE the idea of the layered pizza!”
The answer? A Pizza Pie! It is easy, and takes barely any effort at all.
Leftover Pizza Pie
You’ll need:
Chorizo, sliced
Bacon, chopped (Or any other meat that you’d like to put into your pizza)
400g Tinned tomatoes
2 cloves Garlic, chopped
1 medium Onion, chopped
Mozerella cheese
Basil
Puff Pastry, Defrosted
First, sauté the garlic and onions in two tablespoons of olive oil till golden. Next, tip 400g tinned diced tomatoes into the pan and simmer on medium heat, stirring occasionally, till the tomatoes reduces to a thick sauce.
While the tomato sauce is reducing, fry off your selection of meat.
When all your ingredients are ready to go, lay down a sheet of puff pastry (I used frozen) onto the pie dish of your choice. Next, layer the tomato sauce, meat, basil and cheese.
I used some pumpkin purée as well as I had some steamed pumpkin left over. The idea of this is to add whatever you feel like, because at the end of the day, it’s your pie! Cover with another layer of puff pastry and fold in the corners. Bake in a 180-200 C oven till golden brown.
And there you have it! A quick, yummy weekday evening treat that took barely anytime to make at all. And the best part is that anything in your pantry goes! Which means that you don’t have to scrounge around for a particular ingredient, or make that mid week dash into the shops.
Enjoy!
Stretchy cheese! And warming pies in winter – now, that’s amore =D