Serves4 Prepare15 Mins Cooks20 Min


  • 2 red onions, cut into wedges
  • 1 red pepper, deseeded and roughly chopped
  • 8 cherry tomatoes, halved
  • olive oil, for drizzling and brushing
  • 4 sheets filo pastry, about 30x20cm
  • 2-3 tbsp sundried tomato paste
  • 100g mozzarella, grated
  • 50g pine nuts
  • large handful fresh basil leaves
  • 50g parmesan, grated
  • 150ml olive oil
  • 2 garlic cloves, minced
  • Salt and pepper to taste


1. Preheat the oven to 220C/200C fan/gas 7. Put the onions, red peppers and tomatoes into a roasting tin, lightly drizzle with olive oil and roast for 15 minutes or until just tender. Allow to cool slightly.

2. Lightly oil a baking sheet. Layer the pastry sheets on top of one another on the baking sheet, brushing each one generously with olive oil as you layer. Spread the tomato paste over the top, leaving a 2cm border all around.

3. Top with the roasted vegetables and mozzarella then bake in the oven for 12-15 minutes, until crisp and golden brown.

4. Meanwhile, place a small frying pan over a low heat. Add the pine nuts and toast until golden. Add to a food processor with the basil, parmesan, olive oil and garlic and mix until smooth. Season with salt and pepper.

5. Just before serving, drizzle 4 tablespoons of the pesto over the pizza.

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