- 2 red onions, cut into wedges
- 1 red pepper, deseeded and roughly chopped
- 8 cherry tomatoes, halved
- Olive oil, for drizzling and brushing
- 4 filo pastry sheets, about 30 x 20cm
- 2–3 tbsp sun-dried tomato paste
- 100g grated soya mozzarella
- For the pesto
- 50g pine nuts
- Large handful fresh basil leaves
- 50g Parmesan, grated
- 150ml olive oil
- 2 cloves garlic
- Salt and freshly ground black pepper
Topped with fresh tomatoes, gooey mozzarella and zesty pesto, this filo pastry pizza recipe is a firm summer favourite.
The light crumbly base of this filo pastry pizza makes it far less calorific than a normal pizza without compromising on flavour so grab a slice or two in the sunshine!
Cool off with this cheeky cookie dough frozen yoghurt recipe!
- To make the filo pastry pizza, preheat the oven to 220°C/425°F/Gas mark 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.
- 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.
- Top with the roasted vegetables and grated soya mozzarella and then bake in the oven for 12–15 minutes, until crisp and golden brown.
- 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.
- Just before serving the filo pastry pizza, drizzle 4 tablespoons of the pesto over the pizza. Keep any leftover pesto in the fridge for up to 2 days.
From Eat Your Way To Lower Cholesterol by Ian Marber and Dr Laura Corr, published by Orion.
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