Clodagh McKenna's pizza pies
Clodagh’s in the kitchen with the perfect family meal for the summer - pizza pies! Using shop bought puff pastry, Clodagh is bringing us a trio of fillings that adults and little one alike will love. And she might have some help from Sooty and Sweep…
Pizza pies
Each flavour serves 2
Ingredients
For the Classic Pepperoni Mozzarella Pizza Pie:
1x sheet ready-rolled puff pastry, thawed if using frozen
220g tomato passata
Pinch of salt
Pinch of freshly ground pepper
½ tsp dried oregano
½ tsp fresh rosemary, chopped
120g grated mozzarella cheese
24 slices pepperoni
Fresh basil leaves to finish
For the Spinach, Ricotta and Honey Pizza Pie:
1x sheet ready-rolled puff pastry, thawed if using frozen
1-2 tbsp olive oil
200g spinach
120g ricotta cheese
1 tsp fresh thyme, chopped
50g Parmesan cheese, grated
Pinch of sea salt
Pinch of freshly ground black pepper
2 tsp honey
For the Chocolate Hazelnut Spread and Banana Pizza Pie:
1x sheet ready-rolled puff pastry, thawed if using frozen
1x 350g jar chocolate hazelnut spread, room temperature
2 bananas, sliced
60g hazelnuts, chopped
Method
For the Classic Pepperoni Mozzarella Pizza Pie:
1. Preheat the oven to 200℃, gas mark 6.
2. Roll out the puff pastry on a lightly floured surface to a large rectangle shape and then place it onto a baking tray.
3. Season the tomato passata with sea salt and freshly ground black pepper, dried oregano and fresh rosemary, stir and then spread the tomato sauce evenly on the pastry.
4. Sprinkle the grated mozzarella on top, and then place the slices of pepperoni evenly over the cheese.
5. Bake for 8-10 minutes until the cheese is melted and the crust is golden brown.
6. Sprinkle the fresh basil leaves on top before serving.
For the Spinach, Ricotta and Honey Pizza Pie:
1. Preheat the oven to 200℃, gas mark 6.
2. Roll out the puff pastry on a lightly floured surface to a large rectangle shape and place it onto a baking tray.
3. Drizzle 1-2 tbsp of olive oil over the pastry and place the spinach out evenly on top, it may look like a lot of spinach but it will wilt.
4. Using a teaspoon, add spoons of ricotta on top of the spinach, followed by a sprinkle of fresh thyme and Parmesan cheese.
5. Season with sea salt and freshly ground black pepper and bake for 8-10 minutes until the cheese is melted and the crust is golden brown.
6. Finish with a drizzle of honey.
For the Chocolate Hazelnut Spread and Banana Pizza Pie:
1. Preheat the oven to 200℃, gas mark 6.
2. Roll out the puff pastry on a lightly floured surface to a large rectangle shape and then place it onto a baking tray.
3. Spoon the chocolate hazelnut spread onto the pastry sheet and spread out evenly.
4. Place the sliced bananas on top and sprinkle the chopped hazelnuts over the bananas and chocolate.
5. Bake for 8-10 minutes or until golden brown.