Fresh herbs, melted cheese, bacon and egg topped with peppery fresh arugula and a drizzle of olive oil
|2||Tenderflake® Frozen Deep Dish Pie Shells, defrosted|
|2 tbsp||(30 mL) Chopped fresh herbs (basil, parsley, thyme), divided|
|1 tsp||(5 mL) Cornmeal|
|1/2 cup||(125 mL) Pizza or tomato sauce|
|1 1/2 cups||(375 mL) Grated Mozzarella cheese|
|1/4 cup||(60 mL) Maple Leaf® Bacon, cooked and chopped|
|1/2 cup||(125 mL) Arugula|
PREHEAT the oven to 400°F (200°C).
GENTLY pry the pastry from the foil trays and turn onto a lightly floured work surface. Using a lightly floured rolling pin, roll each pie shell to slightly flatten. Sprinkle one of the pastries with half of the fresh herbs. Place the second pastry on top and roll together to a 12 ½” (32 cm) diameter. Dust a 12” (30 cm) pizza pan with cornmeal. Place the double pastry on the pizza pan. Gently crimp the edges to make a small rim around the outside. Bake for 10 minutes or until golden brown. Let cool slightly.
SPREAD a thin layer of sauce over the pastry leaving a ½” (1 cm) border. Sprinkle with cheese and bacon. Crack egg into the center of the pie and bake for another 15 minutes or until the egg is set. Remove from the oven, scatter with fresh arugula and remaining fresh herbs. Drizzle with olive oil just before serving.
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