bowl Serves 4


  • 8g packet of instead dried yeast
  • 1/4 tsp salt
  • 1 tsp caster sugar
  • 2 cups plain flour
  • 2 1/2 Tbsp olive oil
  • 250g ham, sliced
  • 1 courgette, grated
  • 2 shallots, sliced finely
  • Some pineapple pieces, sliced finely (optional)
  • 100g button mushrooms, finely diced
  • 1/2 cup baby spinach, sliced
  • 50g mozzarella
  • 50g tasty cheese
  • 1 egg, lightly beaten
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  • Pastry Method

  • Combine yeast, salt, sugar and 3/4 cup warm water in a bowl. Stir continuously for a minute, cover with cling film and set aside in a warm place for 5 minutes or until bubbles begin to appear on the surface. Meanwhile sift flour into a large bowl. Add yeast mixture and the oil. Combine to form a dough. Tip out onto a floured bench and knead for around 8 minutes or until very smooth and elastic. Place into a lightly greased bowl and let rest in a warm place for 40 minutes or until doubled in size.

  • Filling Method

  • Preheat oven to 220°C. Lightly grease a baking tray with oil. Grab your resting dough and tip onto a lightly floured bench. Punch the dough a couple of times then begin to knead carefully. Divide the ball into four, roll each one out to about a dinner plate size. Place a quarter of the ingredients onto half of each disc being careful to leave a 2cm edge free of ingredients. Fold over pastry to cover the filling and seal the edge. Brush your egg mixture over the top, sprinkle with salt and pepper and bake until golden, about 10 to 15 minutes.

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