- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 25 minutes
- Effort: easy
For the pizza:
- 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
- 100 g soya mozzarella, grated
For the pesto:
- 50 g pine nuts
- large handful fresh basil leaves
- 50 g parmesan, grated
- 150 ml olive oil
- 2 garlic cloves
1. For the pizza: 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 soya mozzarella then bake in the oven for 12-15 minutes, until crisp and golden brown.
4. For the pesto: Meanwhile, place a small frying pan over a low heat. Add the pine nuts and toast until golden, shaking occasionally. Tip them into a food processor with the remaining ingredients for the pesto and process until smooth. Season with salt and pepper.
5. Just before serving, drizzle 4 tablespoons of the pesto over the pizza. Keep any leftover pesto in the fridge for up to 2 days.
Eat Your Way to Lower Cholesterol: Recipes to Reduce Cholesterol by up to 30% in Under 3 Months by Ian Marber & Dr Laura Corr.
Want to see more like this? Take a look at lots more of our vegetarian recipes.
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