Individual Gourmet Slices
Ingredients
2 sheets pre-prepared frozen puff pastry
50g baby spinach leaves, washed
20 wild onions or shallots, peeled
1 capsicum, cut into chunks
200g Tasmanian Heritage Signature Brie
1 egg, beaten
Instructions
- Pre-heat oven to 190°C.
- Cut puff pastry squares into four smaller squares and place each one onto a tray lined with baking paper.
- Using the point of a sharp knife, mark a border on the pastry ½ cm from the edge.
- Lay the spinach leaves over the base, then top with the onions and capsicum. Finally place the wedges of Signature Brie over the top.
- Brush the edges of the pastry with beaten egg.
- Bake the pizzas in a pre-heated oven at 190°C for 15 minutes until pastry is golden and cheese is melted.
- Serve hot, garnished with crispy fried basil leaves with your favourite salad.
Tip - Roasted vegetables, ham, bacon, prawns or salami may also be used as pizza toppings.
Tip - To fry basil leaves, make sure leaves are dry and oil is not smoking. Fry for 1 -2 minutes, remove and drain.