Ingredients
- 2 tbsp sundried tomato paste
- 1 garlic clove, crushed
- 375g ready-rolled puff pastry sheet
- 125g ball mozzarella, cut into chunks
- 100g mushroom, sliced
- 1 courgette, thinly sliced
- 1 tbsp olive oil
- 2 tsp dried oregano
Method
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Heat oven to 220C/fan 200C/gas 7. Mix the tomato paste and garlic together. Place the pastry on a baking sheet and score a border about 1cm in from the edge. Prick the pastry within the border all over with a fork, then spread with the tomato mixture.
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Top with the cheese, mushrooms and courgette, drizzle with olive oil, then evenly scatter over the oregano along with a little salt and pepper. Bake for 20 mins until risen and golden, then slice and serve with salad