Rough puff pastry
350g plain flour
¼ tsp salt
60g butter, chilled, cubed
⅓ – ⅔ cup cold water
140g butter, frozen
1 egg, whisked with a fork
2 tbsp Extra Virgin Olive Oil
200g Swiss brown mushrooms, sliced
4 marinated artichokes, quartered
8 slices of salami
4 tbsp tomato paste or Ardmona Thick and Rich tomato puree
¾ of a ball of buffalo mozzarella, torn
6 kalamata olives
Pinch of dried oregano
Place the flour and salt in a large bowl, add the chilled butter and rub using your fingertips until mixture resembles breadcrumbs. Slowly add enough water to form a dough, mixing with your hands to form a ball (you may need to adjust the amount of water). Alternatively you can do this in the food processor. Turn dough onto a lightly floured surface, gently knead and then roll the dough into a rectangle.
Grate half the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third, like folding a letter. Turn the dough 90 degrees and re-roll dough into a rectangle. Using the remaining frozen butter, repeat the process of grating and folding. Wrap the dough in cling film and place in the fridge for 30 minutes – 1 hour before using.
Heat a large frying pan over a high heat and add the oil and mushrooms and cook for 3-4 minutes or until golden. Cool and season with salt and pepper.
Preheat oven to 200°C.
Remove pastry from fridge. Roll out to form a 30cm rectangle, about 2mm thick. Transfer pastry to a round flat tray (like a pizza tray) lined with baking paper. There should be pastry hanging over the edges of the tray (you’ll need to fold these in later).
Spread the tomato paste or puree over the pastry, leaving a 5cm border. Then top with the salami, mushrooms, artichokes, olives, mozzarella and oregano. Roughly fold and pleat the pastry over topping, leaving centre exposed.
Brush the pastry with the egg wash all over and sprinkle a little salt over the pastry only. Bake in the oven for 20-25 minutes. Cool for 10 minutes before serving.