Preheat the oven to 200°C (180°C fan) or gas mark 5.
Roughly chop all vegetables up into approx. 1 cm cubes - no need to be precise.
Finely dice the garlic and place in pan with the leek over a medium heat with a little oil to fry gently.
Once lightly browned, add all the veg, the passata, and oregano, and simmer for 10 minutes with a lid on, making sure it doesn’t catch or burn.
Once all your veggies are softened and the sauce has reduced (there is less liquid), add a splash of balsamic vinegar for sweetness.
When the sauce is cool, put it in a blender (or even a smoothie maker) and whizz up until the sauce is smooth Season to taste with salt and pepper and put to the side.
Next, take your puff pastry sheet and score a line around the edge so that the sides can puff during cooking. Use a fork to prick holes over the inside base and place in the oven for 3-5 minutes to give it some time to cook.
Ask an adult to remove the pastry base from the oven and spread the delicious sauce over the middle, leaving the edges clear. Then add your grated mozzarella and additional toppings as you please.
Ask an adult to put it back in the oven for a further 10 minutes or until the cheese browns and bubbles.
Remove from the oven and slice into portions.
Serve with a green salad or crudités, and enjoy!
Prep time: 20 mins
Cook time: 30 mins
1 red pepper
1 clove garlic
1 carton of passata
½ tsp oregano
Drizzle of vegetable, rapeseed or olive oil
Splash of vinegar (balsamic if possible)
Pinch of salt
1 sheet of ready-rolled puff pastry (Pizza)
1 pack grated mozzarella (Pizza)
1 large tomato, sliced (Pizza)
Ham, torn or sliced (Optional toppings)
Mini pepperoni (Optional toppings)
Veg of choice (Optional toppings)