When you’re in a time pinch, this pizza is possibly the best way to use puff pastry. Just add cheese. Add tomatoes. More cheese. Olive oil. Herbs. Bake until golden and puffed and cheesy and it smells like you’ve lit a pizza margherita candle in your kitchen. You win at dinner.
Any sausage roll is a good thing, but these are a very good thing indeed. Savory is a really old herb that was used in cooking centuries ago. We wanted to recreate a sausage roll that you might have unearthed in an ancient English recipe in some dusty old book somewhere. And we’ve used plenty of savory to bring that nice herby taste to the fore. These are great for picnics or packed lunches, eaten hot or cold.
Our wine-making pal, Nan Bailey, is the local Tom Sawyer. At harvest time at her Alexis Bailey Vineyard we are all invited to lunch, but first we have to pick. Kids and bees are everywhere, and appetites build to farmhand stature by noon.
Reprinted from the November 2008 issue of Gourmet magazine. Recipe by Maggie Ruggiero.