Salt and pepper
Garlic (I used 5 cloves)
To make the sauce, chop the tomatoes and add to a pan with a dollop of tomato puree, mixed herbs, garlic powder, olive oil and seasoning. You can also add a bit of chili or BBQ sauce for a kick. Let simmer until the tomatoes have reduced to a thick liquid.
While the tomatoes are reducing, chop the pepper, courgette, aubergine and garlic into small chunks. Add to a baking tray with a glug of oil and salt. Mix together so the vegetables are coated and roast on about 200°c for 40 minutes or until they’re well roasted.
Once the vegetables and sauce are ready, roll out the pastry and smother over the sauce. Add the vegetables and sliced mozzarella and red onions. Return to the oven for another 20-30 mins until ready.