Ingredients
- For the base
- 3 tbsp tomato paste
- 1 tbsp dried oregano
- 2 sheets puff pastry
- For the topping
- 100 g LUXLAIT Kachkéis
- 8 slices of ham
- 100 g mozzarella, drained and cut into pieces
- 50 g sundried tomatoes in oil
- 50 g cherry tomatoes, halved
- 25 g pitted black olives, halved
- 1 tbsp dried oregano
- Rocket to garnish
- Salt & pepper
Instructions
- Preheat the oven to 220°C/200°C fan.
- Dilute the tomato paste with 3 tbsp of water and season the mixture with dried oregano.
- Place the pastry sheet on a baking sheet lined with parchment paper and cut about 1 cm from the edge.
- Prick the pastry with a fork and spread the diluted tomato paste on top, and bake for 10 – 15 minutes.
- Remove the puff pastry from the oven, then add all the toppings (except the rocket) and bake for another 10 – 12 minutes.
- Garnish with a few rocket leaves.
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