Red Pepper, Ham & Cheese Tart
Delight your taste buds with this delicious Puff Pastry Pizza recipe, featuring a medley of flavorful toppings like sundried tomato paste, ham, mozzarella, roasted red peppers, black olives, and aromatic oregano. Topped off with fresh rocket leaves, this crispy pizza is sure to be a hit at your next gathering.
— Constant Cookbook
Ingredients
- 215g ready-rolled puff pastry sheet
- 3 tbsp sundried tomato paste
- 4 slices ham
- 125g ball mozzarella , drained and torn into chunks
- 50g roasted red peppers from a jar, cut into strips
- 25g pitted black olives , halved
- large pinch dried oregano
- handful rocket leaves
Instructions
- Heat oven to 220C/200C fan/gas 7. Unroll the pastry onto a baking sheet and score a border 1cm from the edge. Prick inside the border with a fork and spread with the sundried tomato paste. Bake for 12-15 mins.
- Squash down the puffed-up pastry inside the scored rim, then top with the ham, cheese, peppers and olives. Sprinkle with oregano and bake for 10-12 mins more until the base is nice and crisp. Scatter with rocket leaves and serve.
Cook Time
30M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 377 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 1.8 milligram of sodium
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