1. Put courgettes, red pepper, onion and garlic in a roasting tin. Pour over oil and turn vegetables until they are well coated.
2. Roast in the oven, (190º C, 375º F, Gas no 5) for ten minutes. Stir in mushrooms and roast for a further fifteen minutes, stirring occasionally.
3. Remove from oven, then add tomatoes and set aside.
4. Make up pizza dough according to pack instructions and roll out to line a 35cm (14”) round deep pizza tin or two 28cm (11”) round pizza trays.
5.Turn vegetables onto dough. Sprinkle with herbs and top with cheeses. Bake in the oven, (200º C, 400º F, Gas no 6) for about 20 minutes.
Prep: 25 mins
Cooking: 45 mins
175g (6oz) courgette, cut into large sticks
1 large red pepper, de-seeded and cut into cubes
1 red onion, each cut into wedge-shaped slices
3 cloves garlic, chopped
45ml (3 tablesp) olive oil
225g (8oz) closed cup mushrooms
225g (8oz) open cup mushrooms
350g (12oz) plum tomatoes, roughly chopped
290g pkt pizza base mix
30ml (2 tablesp) chopped fresh rosemary
15ml (1 tablesp) chopped fresh parsley
125g (4½ oz) smoked mozzarella cheese, grated
125g (4½ oz) Parmesan cheese, grated