Allegra and Delilah’s pizza wheel recipe on Steph’s Packed Lunch

Allegra McEvedy and daughter Delilah, served up tasty pizza wheels with tomatoes, tapenade and pesto on Steph’s Packed Lunch.

The ingredients for the tomato sauce are: 2 banana shallots, peeled and chopped, 2 cloves garlic, peeled and chopped, 1-2tbsp tomato puree, Large pinch dried oregano and 50g semi-dried tomatoes in olive oil.

For the pesto: 30g parmesan, roughly chopped, 5g garlic, peeled and finely chopped, 30g pinenuts, toasted, 45g basil leaves, picked and 50ml extra virgin olive oil.

For pizza wheels: A light scattering of flour, A 15cm x 15cm square of puff pastry, 2 heaped tbsp of rich tomato sauce, as above, 1tsp pesto, as above, 150g mozzarella cheese, grated, 40g parmesan and 1 egg, whisked with 1tbsp whole milk to make an egg wash.




See recipes by Allegra in her book titled: Economy Gastronomy: Eat well for less available from Amazon now.

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