Yes, I said pizza pie. I love pie, and I love pizza so it was only a matter of time before this happened. Don't be put off by the leeks or the olives! They work really well in this recipe. You can add more pizza toppings to the mix if you like though, go crazy.
Large sheet of puff pastry
1 leek, trimmed, washed and finely diced
3 garlic cloves, peeled and finely sliced
1 tsp Italian mixed herbs
100g cashews, halved
1/2 cup of sliced black olives
250 ml passata
Salt and pepper
For the parmesan topping
1 tbsp ground almonds
1 tbsp nutritional yeast
1 tsp dried chives
Pinch of garlic powder
Roll the pastry out, lightly oil a dish and line the dish with pastry.
Trim, wash and dice the leek as finely as you can. Sweat in a frying pan in olive oil, salt and pepper for 5 minutes. Add the garlic, cashews, olives, mixed Italian herbs and passata. Bring to a low boil then simmer for 5 minutes or until the sauce is not runny.
Spoon into the pastry and spread out.
Mix the parmesan topping ingredients together then distribute over the pizza pie topping. Drizzle with olive oil.
Bake on gas mark 5 for 30 minutes.