Ingredients

2 tbsp sundried tomato paste
1 garlic clove
crushed
375g ready-rolled puff pastry
sheet
125g ball mozzarella
cut into chunks
100g mushroom
sliced
1 courgette
thinly sliced
1 tbsp olive oil
2 tsp dried oregano

Method
step 1
Heat oven to 220C/fan 200C/gas 7. Mix the tomato paste and garlic together. Place the pastry on a baking sheet and score a border about 1cm in from the edge. Prick the pastry within the border all over with a fork, then spread with the tomato mixture.

step 2
Top with the cheese, mushrooms and courgette, drizzle with olive oil, then evenly scatter over the oregano along with a little salt and pepper. Bake for 20 mins until risen and golden, then slice and serve with salad