This recipe was an experiment, and I’m happy to say that it was a very successful one! I spotted a similar idea in a magazine when we were on holiday in Cyprus earlier this year, and have been meaning to try it ever since. Annoying though, I don’t read any Greek and couldn’t decipher the original recipe so I made up my own version with the addition of some fresh pesto. This was a stroke of genius, even if I do say so myself
The pizza is actually more like a pie than a traditional pizza so it’s a lot more filling. Makes 1 pizza (feeds 2 very hungry people or 4 people for lunch)
Pizza Tarte Tatin
- 200g cherry tomatoes
- 1 ball of mozzarella
- 1 tub of fresh pesto
- Salt and pepper
- 1 quantity of pizza dough (I used pizza dough mix to make mine but there is a recipe for pizza dough below if you’d rather make your own)
Preheat your oven to 200 degrees C and line your tin with a circle of baking paper to stop your Pizza Tarte Tatin from sticking.
Fill the bottom of your tin with the cherry tomatoes, and prick each one with the point of a knife. If you don’t do this the tomatoes will explode in your mouth as you eat the pizza! Sprinkle with salt and pepper.
Slice or tear the mozzarella and place on top of the tomatoes, then dollop spoonfuls of the pesto on top of the tomatoes too.
Roll out your pizza dough to a rough circle and place this on top and tuck it in all around.
Place in the oven for 25-30 minutes.
Once your tin is out of the oven leave it to stand for 15 minutes.
To turn your Pizza Tarte Tatin out, put a plate on top of the tin and hold it there while you flip both upside down.
Ta daaah! It will look fabulously impressive!