Everyone loves pizza right? I do!

This recipe uses filo pastry instead of dough so it is a much lighter version and less stodgy *thumbs up* 🙂

Ingredients

• Filo pastry
• Chicken
• Chorizo
• Mushrooms
• Mozzarella
• Red pesto
• Sun-dried tomato puy lentils
• Salad
• Sunflower and pumpkin seeds
• Egg / milk (for brushing on the pastry to make it stick together and brown)

Make it

1. Fry up the mushrooms, chorizo and chicken in the red pesto
2. Add the sun-dried tomato puy lentils and stir and simmer for 10 mins
3. Add the mozzarella and stir in gently
4. Cut the filo pastry (4-6 sheets per parcel) into rectangle shapes
5. Pop some of the filling onto the middle of the pastry and fold the top and bottom and then the sides brushing the egg / milk onto the edges to make it stick
6. Turn the parcel over so the folded sides are now on the bottom and brush more egg / milk onto the top of the parcel
7. Pop a ventilation hole in the top of the parcel
8. Pop in the oven for 15-25 minutes (gas mark 5 / 180) – keeping an eye on it
9. Put some of the salad on a plate and sprinkle with seeds
10. Take your parcel out of the oven and cut in half – popping it on the plate

Enjoy!

With love,
Tash 💖