Pizza Pie

Pizza Pie is the ultimate comfort food – here’s our take on it as a golden puff pastry creation packed with bold Mediterranean flavours! Layers of prosciutto, fragrant basil, melted bocconcini, and tangy parmesan are nestled atop a homemade cherry tomato sauce that’s bursting with richness and just a hint of spice. Whether served warm or at room temperature, it’s a satisfying twist on pizza everyone will adore!

Prep Time: 25 minutes
Cook Time: 35 minutes
Serves: 4
Skill Level: easy

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Where to buy 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.
For the topping
Sea salt
1 teaspoon dried oregano
1 teaspoon nigella seeds.

Method

Preheat the oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
Pre-heat a small saucepan over low to medium heat. Add the butter, olive oil, garlic, whole cherry tomatoes, a pinch of salt (and sugar if tomatoes are tart) and chilli flakes (if using). Cover with a lid and cook for 15 minutes, or until the tomatoes have formed a thick sauce (use a spoon to break up the tomatoes half way through cooking). Once cooked, spoon the sauce onto a plate to cool down.
On a clean, lightly floured work surface, roll the pastry out to make a 38cm x 38cm square. Cut one 17cm x 38cm rectangle for the base and place onto a lined baking tray (the remaining 21cm x 38cm rectangle is for the top).
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.

To complete the dish

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.