1 pack Ready Rolled Puff Pastry Sheets – thawed if frozen 4tbsp sun dried tomato paste 2 medium red onions, cut into thin wedges 8 cherry tomatoes 1 large red pepper, cut into chunks 3 small cloves of unpeeled garlic (optional) olive oil 100g/4oz Mozzarella, finely chopped, or other cheese of your choice Fresh or freeze dried Coriander (optional)
Heat oven to 220C if fan assisted 200C. Place the onions, tomatoes and peppers on a roasting tray, lightly drizzle with olive oil and roast for 15 minutes or until just tender. Allow to cool slightly. Squeeze the contents of the garlic cloves over the vegetables and mix.
Unroll pastry sheets. Cut each pastry sheet in half, then lay on a baking sheet. Score a border around the edge of each rectangle, lightly prick inside the rectangle with a fork then spread tomato paste over inside the borders. Top with the roasted vegetables and cheese, brush borders with beaten egg, then bake for 12 – 15 minutes until the pizzas are risen and are golden brown. Season lightly if necessary.
Sprinkle lightly with chopped coriander just before serving.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!