When the Bug and I get home from school, chaos often sets in. Both of us have various places we need to be, and everyone needs to be fed. Pizza tart is one of our quick and easy staples. Simple to prepare, just chuck on any ingredients you have in the fridge and bake. It’s good hot or cold, and stands up well to being reheated for later if you’re the kind of family that sometimes needs to eat in shifts!
In this version we decided to get a bit more exciting with our ingredients, and used OXO’s new Shake & Flavour seasoning to put a whole different spin on a basic family favourite. Here we show you how to make Italian meatball Pizza Tart.
- 1 pack ready rolled puff pastry
- 6 pork sausages
- 1 small onion or shallot, thinly sliced
- 100g parmesan, half grated, half shaved
- 3 garlic cloves, thinly sliced
- handful cherry tomatoes, halved
- 6-8 thin tenderstem broccoli spears
- ½ small courgette, thinly sliced
- ½ yellow or orange pepper, sliced
- 2 tbsp olive oil, plus extra for greasing
- splash balsamic vinegar
- OXO Shake & Flavour Italian seasoning
- Grease and preheat a large baking sheet
- Unroll your pastry and lay onto the baking sheet. Score a 2cm border around the pastry with a sharp knife. Bake for 15-20 minutes at 200 (fan 180) deg C
- Soften the onion and garlic over a low heat for around 10 minutes, then set aside
- Squeeze the meat out of the sausages to make tiny meatballs
- Brown the meatballs for around 5 minutes to seal
- Blanche the broccoli for around 2 minutes to soften
- Whisk the olive oil and balsamic vinegar and turn the tomatoes in it before removing. Retain the mixture for drizzling
- When the pastry is ready, spread the onion mixture, then the grated parmesan inside the scored area
- Add the browned meatballs, then arrange your veg evenly over the tart.
- Bake for a further 15-20 minutes.
- Finish with the shaved parmesan and the olive oil and balsamic dressing.
Now this normally goes down very well, especially given the option to create separate quarters, according to each individual taste If someone in your family is ‘allergic’ (ie. doesn’t like) to tomatoes, you simply leave one quarter blissfully tomato-free! But even by our standards this Italian version was a huge success. The Bug had to be told off for licking his plate 😉
For a simpler version, here are the ingredients we often use when we’re pushed for time. You can see how lazy my mother is by the curly old ham and the frozen beans, but it still works. I suspect a sprinkling of OXO Garlic & Herb Flavour Granules would jazz this up brilliantly! And if you fancy a more grown up version of this you could try this recipe for caramelised onion tarte tatin.
This post is part of a BritMums project with OXO Shake & Flavour. Shake & Flavour seasoning granules can be sprinkled into food before or during cooking, or before serving. Find out more about the Shake & Flavour varieties. I have been compensated for sharing this recipe with you. The Pizza Tart recipe is my own, as is all editorial content and images. The Potato Wedges recipe featured in the video can be found on the OXO page.
For more recipes using OXO Shake & Flavour try these delicious posts:
- Tikka Burger and Southern Fried Wedges
- OXO Mealtime Magic
- Steak Marinade
- Easy Family Meals with OXO Shake & Flavour