400gm ready-roll puff pastry
2 Tblsp tomato paste
1 onion, sliced
3 – 4 Italian tomatoes, sliced
1 – 2 courgettes, thinly sliced
200gm mushrooms, sliced
100gm fat reduced mozzarella, grated
1 – 2 tsp dried oregano
Method
Heat the oven to 220ºC.
Spray a baking sheet with non-stick cooking spray.
Roll out the pastry, on a floured surface, to desired shape.
Place the pastry on the baking sheet.
Fold over the edges to form a raised lip.
Spread the tomato paste over the pastry base.
Scatter the rest of the ingredients over in the order listed.
Bake for 25 minutes until the cheese is bubbling and the pastry edge is puffed and golden.
Serve with a fresh salad.
