We’ve always loved the Hairy Bikers at NDC, but since they gave us the gift of the Pizza-Pie on last week’s episode of their Hairy Dieters series, and inspiration for a whole new wave of Pizza Dough related recipes, we absolutely adore them. In a bid to reduce the fat and calorie content of usually indulgent foods, they’re shedding the pounds, but not losing the taste.
This week’s recipe is a nod to the HB’s fabulous Pizza Dough crust pie, and while theirs was a traditional meat and potato, ours is filled with delicious veggie ingredients. Love at first pie….
What you’ll need (makes 4x individual pies)
- We used 5cm deep/ 9cm wide oven proof ramekins
- Baking paper to line the ramekins
- 2x Rosemary Pizza Dough balls
- 1 sweet potato chopped into 2cm chunks
- 1 tub houmous (we used a reduced fat version)
- 1 orange pepper chopped into 2cm chunks
- 1 red onion chopped into 2cm chunks
- 2 cloves crushed garlic
- Drizzle of olive oil
- 4x dessert spoons grated mozzarella cheese
- Milk for glazing
To make this heavenly and light pie, firstly pre-heat your oven to 200 degrees or the equivalent and roast your onion and peppers with the olive oil and garlic for 30-40 mins or until softened and starting to colour. Meanwhile, boil the sweet potato until tender. Line your ramekin dishes with baking paper, leaving a lip over the edge. Then roll your Rosemary Pizza Dough to a thin crust pizza thickness (about the thickness of 5-6 playing cards) and line the ramekins with the dough, again leaving a lip around the edge and enough dough for your pie top. Then spoon in the drained sweet potato cubes, a dessert spoon of houmous, then a dessert spoon of the roasted veg and top with grated cheese until your filling reaches the top of the pie dish. Pop the remaining rolled out dough on top, and then pinch the two dough edges together to seal, creating a folded edge like the one in the pic. Make a small cut in the centre of each pie to let any steam out, and finally brush with a little milk to give a lovely golden crust. Bake in the preheated oven for 15 mins. Serve immediately with fresh salad leaves and cherry toms – pie-licious!!!