Tarporley Pizza recipe

Tonight I will have my family back.  Hubby will be home from London and teen  will emerge from a week of GCSE exams (maths today, pronounced as “s’easy”). So, I think we are all in need of some comfort food. In our house, these have always been called “Tarporley Pizza”, in honour of the enormous pizza whirls we used to buy from the bakers , when my “little girl” really was little on our weekly jaunts to Tarporley. Nowadays I make them smaller, but the recipe is pretty much unchanged. This version makes about 30 depending on the size you make them. You can embellish with addition of chopped anchovies, black olives or bacon, but in  our house we like them just as they are.

Method:

Roll out a sheet of ready made puff pastry (say what you like – life’s too short)

Spread with tomato puree

Top with grated cheese (this is a hard goats cheese)

Roll up, like making a swiss roll  and slice about 1cm thick, put on a baking tray and bake in a hot oven for 10 – 15 minutes (depends on size).

Eat hot.