15408

Pizza rustica

  • serves 12
  • Easy

This pizza pie is served just warm so is a great recipe to make ahead for when you’re feeding a crowd, leaving the oven free for other festive canapes.

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Ingredients

  • olive oil
  • onions 2 large, halved and sliced
  • garlic 2 cloves, crushed
  • dried oregano 1 tsp
  • chilli flakes 1/2 tsp
  • ciabatta bread mix 750g (11/2 packets)
  • salami 2 x 70g packs
  • prosciutto 2 x 75g packs
  • roasted red peppers 1 jar, drained and sliced
  • mozzarella 4 balls, thinly sliced
  • black olives 20, halved
  • eggs 4, beaten plus 1 for glazing
  • parmesan 50g, grated

Method

  • Step 1

    Heat olive oil in a large pan. Cook onions and garlic until soft and golden. Season.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Add the oregano and chilli to the bread mix, then make up following pack instructions.

  • Step 3

    Roll out half the dough to fit an oiled 30 x 40cm shallow baking tray. Layer up all the ingredients, making sure the mozzarella is evenly spaced and seasoning in between. Mix the eggs and parmesan, season then pour over the ingredients. Roll out the rest  of the dough to fit the top. Trim to fit then crimp the bottom edge over the top to seal.

  • Step 4

    Glaze with the extra egg then slash the top 4 times. Bake for 50 minutes, covering with parchment if it gets too brown. Cool to room temperature before cutting into squares.

Nutritional Information

  • Kcals 483
  • Carbs 47.5g
  • Protein 27.3g
  • Fat 21.8g
  • Salt 3.13g
  • Fibre 4.1g
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