Recipes

Ingredients

• 2 sheets frozen puff pastry, thawed
• 50g baby spinach leaves, washed
• 1 red onion, peeled and cut into wedges
• 1 capsicum, cut into chunks
• 200g Tasmanian Heritage Signature Brie, cut into wedges
• 1 egg, beaten
• fried basil leaves, for garnish, optional
  

Method

Cut each puff pastry sheet into four squares and place onto a baking paper lined tray.  Using the point of a sharp knife, mark a border on the pastry 0.5cm from the edge. Layer with spinach leaves, onion and capsicum and arrange Brie wedges on top. Brush pastry edges with beaten egg. Bake at 200°C for 15 minutes until pastry is golden and cheese has melted. Serve garnished with crispy fried basil leaves.

Roasted vegetables, ham, bacon, prawns or salami may also be used as pizza toppings.

To fry basil leaves, make sure leaves are dry and oil is not smoking. Fry in hot oil for 1 -2 minutes, remove and drain.