Pizza rustica recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 550 calories / serving
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Preheat the oven to 180°C/160°C fan/Gas Mark 4. Unroll the pastry and cut out 4 x 16cm rounds. Place on a lined baking sheet and spread the tomato sauce on the top. Spoon over a little of the kalamata tapenade and scatter with the olives, semi dried tomatoes and feta. Transfer to the oven for 25 minutes until puffed up and golden. Scatter with basil leaves to serve.

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  • Ingredients

  • 300g (10oz) ready rolled puff pastry
  • 175g Tesco Finest Italian cherry tomato sauce
  • 64g mozzarella
  • 150g sundried tomatoes
  • A few basil leaves, to serve
  • Energy 2275kj 550kcal 27%
  • Fat 43g 61%
  • Saturates 14g 70%
  • Sugars 3g 3%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 33.3g Protein 9.5g Fibre 0.8g


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