Pissaladiere with Turkey and Peppadew peppers
Essential Ingredient:
Turkey Breast Fillets
For the topping:

2tbsp olive oil

350g British turkey breast fillets or steaks, cut into thin strips

1 large onion, peeled and sliced

½ jar of Peppadew mild whole sweet piquante peppers, well drained

115g mozzarella

For the base:

175g self-raising flour, plus extra for rolling

1tbsp baking powder

50g butter, diced

4tbsp grated Parmesan

1 egg, beaten

About 100ml milk

2tbsp pesto

Freshly ground black pepper

Fresh basil leaves, to garnish

To serve:
Serve with fresh salad.
A cross between a quiche and a pizza, this is good for lunch or supper.
  1. To make the topping, heat the oil in a frying pan and stir-fry the turkey strips over a high heat for 2 minutes. Remove from the pan and set aside. Add the onion to the pan, lower the heat and fry until softened and turning golden. Remove and set aside.
  2. Halve or quarter the Peppadew Peppers and slice or tear the mozzarella into small pieces
  3. To make the base, sieve the flour and baking powder into a mixing bowl and rub in the butter. Stir in the Parmesan and add the egg. Stir to mix in, then gradually add enough of the milk to make a soft dough - not all the milk may be needed, depending on the size of egg you've used
  4. Preheat the oven to 200°C/400°F/gas mark 6. Knead the dough lightly on a floured board and roll out to a rectangle measuring roughly 30 x 23cm (12x 9in)
  5. Lift this carefully on to a greased baking sheet and bake for 10-15 minutes or until the edges of the dough are golden
  6. Spread the base with the pesto and arrange the turkey strips, onion, Peppadew Peppers and mozzarella on top. Season with freshly ground black pepper and return to the oven for 10 minutes. Scatter over fresh basil leaves before serving hot.
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