Jamie Oliver 5 Ingredients Traybaked Pesto Pizza Pie is made with self-raising flour, green pesto, buffalo mozzarella, mixed-colour cherry tomatoes, and artichoke hearts in oil. This easy pesto pizza pie recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
This Traybaked Pesto Pizza Pie Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 500g self-raising flour, plus extra for dusting
- 2 tablespoons green pesto
- 1 x 125g ball of buffalo mozzarella
- 350g ripe mixed-colour cherry tomatoes
- 1 x 280g jar of artichoke hearts in oil
How To Make Traybaked Pesto Pizza Pie:
- Preheat the oven: Preheat your oven to 200°C (400°F). Rub a 25cm x 35cm baking tray with a little olive oil.
- Make the dough: Put the self-raising flour into a bowl with a pinch of sea salt. Gradually add 275ml of water, mixing with a fork. Tip the dough onto a floured surface and knead for a few minutes until smooth. Roll it out to a rectangle slightly larger than the tray.
- Assemble the pizza pie: Place the dough in the tray, letting the edges overhang. Spread the pesto all over the dough and tear the mozzarella over the top.
- Prepare the toppings: Halve the cherry tomatoes and drain the artichokes, keeping the oil. Drizzle the tomatoes and artichokes with 1 tablespoon of the reserved artichoke oil, add a pinch of black pepper, and scatter them over the dough.
- Create the crust and bake: Twist and fold in the overhanging dough to make a crust. Rub the crust with a little more artichoke oil. Place the tray on the bottom shelf of the oven and bake for 30 minutes, or until the dough is golden and puffed.
- Serve: Slice the pizza pie and serve hot, with a fresh salad on the side if desired.
Recipe Tips
- Use cold water for the dough: Make sure the water is cold when mixing the dough, as it helps create a light and fluffy texture.
- Don’t overfill the dough: Avoid putting too many toppings on the dough, as it can make the pizza soggy and harder to cook through.
- Stretch the dough evenly: Roll the dough to an even thickness so that it bakes evenly and you get a crisp crust.
- Check the crust during baking: If the edges brown too quickly, loosely cover them with foil to prevent burning while the rest of the pizza bakes.
- Serve immediately: For the best taste and texture, serve the pizza pie hot and fresh from the oven.
How To Store & Reheat Leftovers
To Store: Place any leftover pizza pie in an airtight container and store it in the fridge for up to 3 days.
Freezing: You can freeze leftover pizza pie for up to 2 months. Let the pizza cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw in the fridge overnight before reheating in the oven.
To Reheat: Reheat leftovers in the oven at 180°C (350°F) for about 10 minutes until heated through. You can also use a microwave on medium heat for 1-2 minutes, but the crust may not stay as crisp.
Nutrition Facts
- Calories: 599 kcal
- Fat: 17g
- Saturated Fat: 5.9g
- Protein: 7.4g
- Carbohydrates: 90.9g
- Sugars: 2.9g
- Salt: 2.4g
- Fibre: 7g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Stuffed Folded Flatbread
- 5 Ingredients Stuffed Cabbage Leaves
- 5 Ingredients Feta Filo Turnovers
- 5 Ingredients Crispy Prawn Parcels
Jamie Oliver 5 Ingredients Traybaked Pesto Pizza Pie
Description
Jamie Oliver 5 Ingredients Traybaked Pesto Pizza Pie is made with self-raising flour, green pesto, buffalo mozzarella, mixed-colour cherry tomatoes, and artichoke hearts in oil. This easy pesto pizza pie recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F). Rub a 25cm x 35cm baking tray with a little olive oil.
- Make the dough: Put the self-raising flour into a bowl with a pinch of sea salt. Gradually add 275ml of water, mixing with a fork. Tip the dough onto a floured surface and knead for a few minutes until smooth. Roll it out to a rectangle slightly larger than the tray.
- Assemble the pizza pie: Place the dough in the tray, letting the edges overhang. Spread the pesto all over the dough and tear the mozzarella over the top.
- Prepare the toppings: Halve the cherry tomatoes and drain the artichokes, keeping the oil. Drizzle the tomatoes and artichokes with 1 tablespoon of the reserved artichoke oil, add a pinch of black pepper, and scatter them over the dough.
- Create the crust and bake: Twist and fold in the overhanging dough to make a crust. Rub the crust with a little more artichoke oil. Place the tray on the bottom shelf of the oven and bake for 30 minutes, or until the dough is golden and puffed.
- Serve: Slice the pizza pie and serve hot, with a fresh salad on the side if desired.
Notes
- Use cold water for the dough: Make sure the water is cold when mixing the dough, as it helps create a light and fluffy texture.
- Don’t overfill the dough: Avoid putting too many toppings on the dough, as it can make the pizza soggy and harder to cook through.
- Stretch the dough evenly: Roll the dough to an even thickness so that it bakes evenly and you get a crisp crust.
- Check the crust during baking: If the edges brown too quickly, loosely cover them with foil to prevent burning while the rest of the pizza bakes.
- Serve immediately: For the best taste and texture, serve the pizza pie hot and fresh from the oven.