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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, September 2008

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A star rating of 3.9 out of 5.12 ratings
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