Someone once called this a French Pizza and I reckon they have a point because it has all the hall-marks of a Pizza and all the components of a French Gallette. So, I’m happy to roll with that..French Pizza it is!
I’ll put my hands up here and admit that this particular recipe was not intentional…it’s a ‘work-a-round’…..a ‘food-hack’ if you will! I had promised some mates a pizza after the pub back at mine and, well a few beers in and I realised I had forgotten to actually make any dough! fear not thought I there gotta be a way around this that placate a baying hoard of beered up ruffians..I just hadn’t figured what that might be.
Thankfully I keep a stash of frozen pastry in my freezer for emergencies…such as these…..which came galloping to the rescue, the rest was more improvised fridge raiding – spicy italian sausage, bell peppers, goats cheese, courgette, Parmesan, pesto. suffice to say this improvised ‘faux-pizza’ saved the day!
Ingredients serves 4
1 full sheet of ready made puff pastry
Spicy Italian sausage sliced to about 1 cm thick (or chorizo)
1 medium Courgette sliced to about 1 cm thick
1 bell pepper (green and Red) – seeded and roughly chopped
Goats cheese to scatter – about 100grams
Parmesan, fresh grated to scatter – about 50 grams
2-3 tbls of sun-dried tomato pesto
Kick things off by laying out the pastry flat on a floured baking tray – if you have semolina flour use it as it adds texture aswell as preventing stick-age.
‘Paint’ the sun-dried tomato pesto all over the pastry – up to about 1″ from the edges (pizza stylie).
In another baking tray oil up and season well the peppers and courgette – place in a pre-heated 200c oven until just soft – about 10-15 minutes tops! Take out and allow to cool.
Next scatter the sausage and goat’s cheese over the pastry then the cooled peppers and courgette – then in to the oven (still at 200c) and bake until puffed and the toppings start to char a little.
Serve with a healthy topping of parmesan and watch as it is ripped to shreds….or is that just my mates…….?