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Stromboli pizza pie



  • Preheat oven to 200°C fan forced (220°C normal).
  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion, capsicum, mushrooms and garlic until tender, stirring now and again.
  • Add the pesto with both cheeses and seasonings, and stir for a few minutes.
  • Beat the egg with the milk.
  • Lay a pastry sheet on a lightly oiled baking sheet and brush the edges with the egg wash. Then smear the tomato sauce over the pastry, leaving an edge, and top with a decent amount of the vegie mixture.
  • Place the other pastry sheet on top and crimp the edges with a fork. Then brush with more egg wash, sprinkle with a little sea salt and cook in the oven for about 15 mins until golden and puffed.
  • Serve with a simple green salad on the side.



  • olive oil
  • 1 onion, chopped
  • 1 red capsicum, cored, seeded & diced
  • about 200 gm Swiss Brown mushrooms (or any other firm mushrooms), finely chopped
  • 2 garlic cloves, crushed
  • 1 heaped tbsp basil pesto
  • about 200 gm Mozzarella (or tasty) cheese, grated
  • 4 baby bocconcini, finely diced
  • sea salt & freshly ground pepper
  • 1 egg
  • ¼ cup milk
  • cooking oil spray
  • 2 shortcrust pastry sheets
  • 1 cup homemade tomato sauce (or passata)

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 stick125 gm
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    1 cup250 ml
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