Preheat the oven to 220C/Gas 7/fan
oven 200C. Tip the flour, salt and yeast
into a bowl and mix well. Add the warm
water and mix to a soft dough. Knead on
a lightly floured surface for 2-3 minutes,
then roll out to a 30cm/12in round.
Brush a large baking sheet with a thin
slick of oil, then add the pizza base.
Cover with a clean tea towel.
Cut the peppers into rings and slice the
leek. Toss the leek and red peppers in
the oil, salt and pepper. Spread over a
baking sheet and roast for 10 minutes.
Spread the pizza base with the
passata. Scatter over the leek and red
pepper. Thinly slice the mozzarella and
arrange over the vegetables. Scatter
over the whole cherry tomatoes and
peas and sprinkle with the parmesan.
4 Bake for 15-20 minutes, until the
crust is crisp and lightly browned.
To serve, cut into four wedges.