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Ham, spinach & artichoke pizza pie

Ham, spinach & artichoke pizza pie

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A star rating of 4.3 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

This pizza pie is great for using up storecupboard ingredients – you can experiment with fillings and flavours

  • Freezable (both cooked and uncooked)
Nutrition: per serving
NutrientUnit
kcal606
fat23g
saturates12g
carbs77g
sugars6g
fibre8g
protein27g
salt4.29g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/fan 180C/gas 6. Wash the spinach, place in a colander in the sink, then pour over a kettleful of boiling water, to wilt the leaves. Drain well, pressing out as much water as possible, then roughly chop.

  • STEP 2

    Make up the bread mix following pack instructions, then divide in half. Roll out one half to a round about 35cm, then transfer to an oiled baking sheet. Thinly spread with tomato sauce to within 2cm of the edge, then season with salt and pepper. Drain and dry the artichoke hearts if they come from a can or jar, then thickly slice. Scatter over the tomato sauce with the spinach, then space about 8 dollops of crème fraîche on top, covering each with half a slice of ham. Sprinkle with grated cheese.

  • STEP 3

    Roll out the other half of the dough to the same size as the first one. Brush the edges of the dough with water and cover the round of dough and vegetables, pressing the edges to seal them. Make a slit in the centre of the dough with the point of a knife, then bake for 25-30 mins until golden and crisp. Cut into wedges and serve with a green salad.

  • STEP 4

    To prepare ahead: Make up the pizza pie and freeze, uncooked, on the baking sheet, then remove and wrap in foil when firm. To cook, return to the baking sheet and leave to defrost for 2 hrs, then cook as above. If you prefer to freeze it ready-cooked, simply defrost and reheat in the oven for 10 mins.

RECIPE TIPS
EXPERIMENT WITH FLAVOURS

This is just the thing for a relaxed weekend lunch or light supper. If you don’t like artichokes, replace them with cooked, sliced mushrooms, a handful of olives or sun-dried tomatoes.

Goes well with

Recipe from Good Food magazine, May 2007

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A star rating of 4.3 out of 5.4 ratings
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