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1 red onion- cut into wedges
1 red pepper – sliced & roasted
2 zucchini – sliced & roasted
10 cherry tomatoes – mixed colours, halved
8 filo pastry sheets – 30cm x 20cm
Olive oil for brushing
1 can Italian tomatoes – chopped
6-8 bocconcini – sliced
Black olives – pitted
Fresh basil leaves
Optional – Serve with dollops of store bought pesto & freshly torn basil leaves
Preheat oven to 200C.
Put the red onion, red pepper, zucchini into an oven tray, drizzle with olive oil and season with salt and put into oven to roast for 10-15 mins or until just tender. Cool.
Put the can of chopped tomatoes onto the stove top and reduce down until thick. Cool.
Layer the filo sheets one on top of another, brushing each one with the olive oil as you layer.
Put the filo pastry pizza base onto an oven tray and spread the tomato sauce on top. Top with the roasted vegetables then place the cherry tomatoes, black olives & bocconcini on top again.
Bake in the oven for 10-15 mins or until cooked and golden brown.