- 1 Preheat the oven to 210°C/190°C fan/gas mark 6½.
- 2 Spread the Cook with M&S roasted red pepper paste evenly over each pitta pocket.
- 3 Mix the mozzarella balls into the green pesto. Top the pittas with the mozzarella, chargrilled peppers and slow-roasted tomatoes, to your liking.
- 4 Place the “mini pizzas” on the middle shelf of the preheated oven and cook for 10-12 minutes.
- 5 Once cooked, scatter the basil leaves over the pizzas and finish off with a drizzle of olive oil.