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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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easy and tasty Ingredients:
1 puff pastry sheet, light ready rolled sheet |
1 teaspoon tomato, pasta sauce with a good hint of chilli |
2 red onions, sliced |
1 green capsicum, sliced |
1 red capsicum, sliced |
2 green chilies, sliced |
1 courgette, sliced |
1 teaspoon chili flakes |
200 g low fat mozerralle cheese, grated |
Directions:
1. Preheat the oven to 200ºC (180ºC fan assisted oven) Gas 6.
2. Unroll the puff pastry sheet onto a baking tray.
3. Spread the tomato and chilli sauce pasta sauc. Spread evenly leaving a border to allow the pastry to rise.
4. scatter all vegetables evenly over the pastry, avoiding the pastry border.
5. . Scatter cheese over the pizza staying clear of the pastry border.
6. Bake for 15-20 minutes or until golden brown.
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