Heat oven to 200C/fan 180C/gas 6.
Unroll the pastry and cut into 4 rectangles.
Take a sharp knife and score a 1cm edge
inside each rectangle, taking care that you
don’t cut all the way through the pastry.
Place on a baking sheet.
Spread 1 tbsp pesto onto each slice,
staying inside the border, then pile up the
peppers and artichokes. Cook in the oven for
15 mins until the pastry is starting to brown.
Tear the mozzarella ball into small pieces,
then scatter it (or use cheddar, if you prefer)
over the veg. Return to the oven for 5-7 mins
until the pastry is crisp and the cheese has
melted. Serve with a green salad.