PEPPER PIZZA PIE

THIS open pie is made with an easy-to-mix scone-based dough instead of pastry and a no-cook tomato sauce.

Makes: 6 slices

Kit you’ll need:

30 x 20 x 3cm (12 x 8 x 1¼ in) rectangular loose-bottomed fluted quiche

Tin foil

For the filling

3 large red peppers

1 x 400g (14oz) tin plum tomatoes

3 garlic cloves, finely chopped

2 tbsp sun-dried tomato paste

1 rounded tbsp freshly chopped oregano, plus extra for scattering

125g (4½oz) ball mozzarella, drained

8 sun-dried tomato halves in oil, drained

Handful of large capers, drained

Salt and freshly ground black pepper

Extra-virgin olive oil, for drizzling

For the Parmesan crust

225g (8oz) self-raising flour 50g (1¾oz) cold butter, diced Pinch of salt 75g (2¾oz) Parmesan, grated 1 medium egg, beaten About 100ml (3½ fl oz) natural yoghurt

1 Preheat the oven to 220c/200c fan/ 425f/gas 7. Line a baking sheet with lightly oiled foil. Halve, core and de-seed the peppers and lay cut side down on the foil. Roast for 30-35 minutes, until the skins are charred and blistered. Transfer to a bowl and cover with clingfilm.

2 Make a no-cook tomato sauce. Set a sieve over a bowl and tip the tinned tomatoes into it so the juices drain through, shaking the sieve occasionally, then tip tomatoes into another bowl and cut into small pieces (scissors make this easier). Stir in garlic cloves, sun-dried tomato paste and oregano and season with salt and pepper.

3 For the Parmesan crust, put the flour in a large mixing bowl with the butter and a good pinch of salt. Rub in gently to make a coarse breadcrumb texture, lifting the mixture to aerate it, then mix in the Parmesan. In a separate bowl stir the beaten egg with the yoghurt. Create a well in the flour mixture, pour in the yoghurt mix and stir gently with a round-bladed knife until it’s a soft and slightly sticky dough, adding 1-2 tsp more yoghurt if needed. Don’t over-handle it.

4 Tip the dough onto a lightly floured surface. Knead enough to form a ball, then pat it into a rectangle. Roll out the dough, keeping it rectangular, so it’s big enough to line the base and sides of the tin. Line the tin with the dough, pressing it in and up the sides, trimming and patching as needed. Prick the base.

5 Peel the peppers and halve them again. Cut the mozzarella ball in half and slice it into semi-circles. Spread the sauce over the dough base. Arrange the peppers, tomatoes and mozzarella slices on top and scatter with capers. Bake for 15-20 minutes, until the mozzarella is melting and the crust is golden and crisp. Serve warm, scattered with oregano and drizzled with olive oil.