• sandrabrandalise


COOKBOOK: Mag Recipe

Not so long ago I made a similar dish which was a hit! This one was also a hit and it left an almost pizza-like aroma throughout the house. The difference in ingredients, I used pine nuts with the pesto and only oregano (no thyme), topped with parmesan cheese.

Totally delicious! Hope you enjoy!


Makes 8 serves

2 sheets of puff pastry, thawed

1 egg, lightly beaten

1 cup pesto

1 clove og garlic, chopped

1 handful of fresh basil, chopped finely

1/4 cup of pine nuts, chopped roughly

300g mozzarella cheese, grated

150g marinated capsicum strips. well drained

300g cherry tomatoes, cut in half

1/3 cup of grated parmesan cheese

Salt and pepper

Butter /grease a flat oven tray. Place the sheet of puff pastry and fold in all four sides to form a boarder. Brush boarder with beaten egg.

Preheat oven at 200C

In a bowl mix pesto, garlic and pine nuts. Mix well.

Spread a large tablespoon on the base of the pastry sheet. top with mozzarella cheese, capsicums, tomatoes, add salt and pepper. Top with parmesan cheese and bake in moderate oven (180C) for approx 30mins or until cooked through and golden brown on top. Remove from tray onto serving tray with a flat spatula on either side or cut into 4 pieces and serve directly on plate.

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