Traybaked pesto pizza pie

Name: Traybaked pesto pizza pie
Total time: 45 min
Yield: 4
Cuisine: mediterranean
Ingredients: 500 g self-raising flour plus extra for dusting; 2 tablespoons green pesto; 1 x 125 g ball of buffalo mozzarella; 350 g ripe mixed-colour cherry tomatoes; 1 x 280 g jar of artichoke hearts in oil

Fragrant artichokes, sweet cherry tomatoes & mozzarella

Vegetarianv

“Who doesn’t love pizza? There are all sorts of wonderful variations out there and this cheat’s dough is a great last-minute go-to for an easy meal. Just a little prep and the oven does the rest for you. ”

Serves 4

Cooks In45 minutes (15 minutes PREP, 30 minutes COOK)

DifficultyNot too tricky

Vegetables Tomato

Nutrition per serving

Calories 599 30%
Fat 17g 24%
Saturates 5.9g 30%
Sugars 2.9g 3%
Salt 2.4g 40%
Protein 7.4g 15%
Carbs 90.9g 35%
Fibre 7g -

Of an adult's reference intake

5 Ingredients Mediterranean

By Jamie Oliver

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Ingredients

500 g self-raising flour , plus extra for dusting
2 tablespoons green pesto
1 x 125 g ball of buffalo mozzarella
350 g ripe mixed-colour cherry tomatoes
1 x 280 g jar of artichoke hearts in oil

Tap For Method

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5 Ingredients Mediterranean

By Jamie Oliver

BUY THE BOOK

Tap For Ingredients

Method

Preheat the oven to 200°C/400°F/gas 6. Rub the inside of a 25cm x 35cm baking tray with a little olive oil. Put the flour into a bowl with a small pinch of sea salt, then gradually add 275ml of water, mixing with a fork as you go. Tip on to a flour-dusted surface and knead for a few minutes, until smooth, then use a rolling pin to stretch it out to a large rectangle, just slightly bigger than the tray, dusting the rolling pin with extra flour as you go. Carefully lift the dough into the tray, leaving it overhanging at the edges. Rub the dough all over with pesto, then tear over the mozzarella.

Halve the cherry tomatoes and drain the artichokes, reserving the oil. Drizzle both with 1 tablespoon of artichoke oil, add a pinch of black pepper, then scatter over the dough. Twist and fold in the overhang to make a crust, rubbing the exposed dough with a little more artichoke oil. Cook on the bottom shelf of the oven for 30 minutes, or until golden and puffed up. Great with a salad on the side.