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Cheese, artichoke & semi-dried tomato pizza Pie

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Combine the egg and milk. Set aside. 
  • Then lightly spray a baking sheet with oil and place a pastry sheet on top. Lightly spread with the passata, leaving an edge, and scatter the remaining ingredients over the sauce. 
  • Paint the eggwash around the edges and then press the second pastry sheet on top.
  • Crimp the edges with a fork, paint the lot with the egg wash and cook in the oven for about 20 mins until golden brown and risen.
  • Serve with a simple salad on the side.

Ingredients

  • 1 large egg
  • ¼ cup milk
  • olive oil spray
  • 2 sheets puff pastry
  • passata (tomato cooking sauce)
  • 80 gm artichokes preserved in olive oil, drained & chopped
  • 4 bocconcini, chopped
  • 40 gm semi-dried tomatoes preserved in olive oil, drained & sliced
  • 40 gm pitted black olives, sliced
  • 80 gm provolone cheese, grated
  • leaves of 4 sprigs thyme

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 cup250 ml
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