Pepper Puff Pizza
Preheat the oven to 200°C (180 fan) | 400°F | gas 6 and line a large Swiss roll tin with baking parchment.
On a lightly floured surface, roll the pastry into a large rectangle and press into the prepared tin, making sure to create edges all around. Prick the base with a fork and chill for 10 minutes.
Prepare the filling by heating the oil in a large saute pan over a medium heat and frying the peppers. Season with a little salt and continue to fry for a further 5 minutes before adding the garlic and spring onions. Allow the mixture to cook for a further 5-6 minutes, stirring occasionally.
Season the mixture, then spoon it on top of the pastry. Bake in the oven for 12-15 minutes or until well risen and the pastry has cooked through underneath. Serve immediately.