215g ready-rolled gluten free puff pastry sheet*
3 tbsp tomato paste
4 slices ham
125g ball mozzarella, drained and torn into chunks
50g roasted red capsicum from a jar, cut into strips
25g pitted black olives, halved
large pinch dried oregano
handful rocket leaves
*If you can not find gluten free puff pastry, or if the gluten free puff pastry you find has butter in it, we recommend that the recipe is simple used with gluten free bread or gluten free ciabata which has been toasted.
Heat oven to 220C/200C fan/gas 7. Unroll the pastry* onto a baking sheet and score a border 1cm from the edge.
Prick inside the border with a fork and spread with the tomato paste. Bake for 12-15 mins.
Squash down the puffed-up pastry inside the scored rim, then top with the ham, cheese, capsicum and olives.
Sprinkle with oregano and bake for 10-12 mins more until the base is nice and crisp. Scatter with rocket leaves and serve.
Recipe adapted from: Good Food
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