For the topping
- 2tbsp olive oil
- 350g British turkey breast fillets or steaks, cut into thin strips
- 1 large onion, peeled and sliced
- 1/2 jar of Peppadew Mild Whole Sweet Piquanté Peppers, well drained
- 115g mozzarella
For the base
- 175g self-raising flour, plus extra for rolling
- 1tsp baking powder
- 50g butter, diced
- 4tbsp grated Parmesan
- 1 egg, beaten
- about 100ml milk
- 2tbsp pesto
- Freshly ground black pepper
- Fresh basil leaves, to garnish
To make the topping, heat the oil in a frying pan and stir-fry the turkey strips over a high heat for 2 minutes. Remove from the pan and set aside. Add the onion to the pan, lower the heat and fry until softened and turning golden. Remove and set aside.
Halve or quarter the Peppadew Peppers and slice or tear the mozzarella into small pieces.
To make the base, sieve the flour and baking powder into a mixing bowl and rub in the butter. Stir in the Parmesan and add the egg. Stir to mix in, then gradually add enough of the milk to make a soft dough – not all the milk may be needed, depending on the size of egg you’ve used.
Preheat the oven to 200°C/400°F/gas mark 6. Knead the dough lightly on a floured board and roll out to a rectangle measuring roughly 30 x 23cm (12x 9in). Lift this carefully on to a greased baking sheet and bake for 10-15 minutes or until the edges of the dough are golden golden.
Spread the base with the pesto and arrange the turkey strips, onion, Peppadew Peppers and mozzarella on top. Season with freshly ground black pepper and return to the oven for 10 minutes. Scatter over fresh basil leaves before serving hot.
Tip – Don’t use the best quality buffalo mozzarella to make the Pissaladiere as it will make the topping too wet. Cooking mozzarella, which is dryer and firmer than the mozzarella balls sold in water-filled packs, is availabile from most supermarkets but, if you can’t find it drain a ball of mozzarella and leave it to dry out for about 1 hour before using.