Tarte Tatin Pizza Base is a modern British recipe for a classic pizza base made from herbed parmesan-flavoured tarte tatin pastry. The full recipe is presented here and I hope you enjoy this classic British version of: Tarte Tatin Pizza Base.
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This is a slightly unusual variant of the standard pizza dough in that it uses the dough for my savoury Tarte Tatin as a base. I must say that this has gone down extremely well at barbecues and buffets and I've had so many requests for the recipe that it was far easier to just put it up on the web!
Ingredients:
85g butter
175g self-raising flour
50g parmesan cheese finely grated
small handful of fresh thyme
2 tbsp fresh savory (optional)
1 large egg yolk
Method:
Make the pastry by rubbing the butter into a mixture of flour, grated parmesan and finely-chopped thyme leaves (and savory if using) with your fingertips until the mixture resembles fine breadcrumbs. Stir in the Parmesan, thyme and season. Add the egg yolk and 2 tablespoons of water to make the dough. Wrap in clingfilm and set aside in the fridge for an hour.
Take the pastry from the fridge and roll out on a floured surface until it's about 2–3 cm thick (the pastry needs be quite thick as it will tear if you roll too thinly). Place onto a greased baking sheet and roll the edges slightly so that you end-up with a raised lip.
Use my pizza sauce recipe as a basis for a topping and spread over the dough (you may add bacon, sausages, other cheeses or whatever takes your fancy over the basic topping. I find that halved cherry tomatoes work particularly well with the dough).
Bake the tarte tatin pizza in an oven pre-heated to 200°C (400°F/Gas Mark 6) for about 25 minutes until the top of the pastry becomes a golden brown in colour. Take out of the oven and set aside on a heat-proof surface to cool for about five minutes before slicing. Season with a twist of black pepper and serve warm slices as a starter with a green salad.
