Instructions: Aga equipment:
wire shell on third set of runners in roasting oven

Unwrap the pastry and cut it into four circles then mark a 10mm rim round each.

Carefully brush the rim of the pastry with egg then cook the bases on a baking sheet in the roasting ovenfor 12 to 15 minutes until lightly golden.

Cook the pancetta and pine nuts in a frying pan on the boiling plateuntil the nuts are lightly toasted and the pancctta is starting to crisp.

Chop the red onion green pepper and tomatoes into 6mm dice and add them to the pan with the gorgonzola and season well.

Carefully loosen the centres of the pastry cases then press the circles down to make a thick base for the pizzas.

Pile the vegetable mixture into the cases then return them to the ovenfor a further 5 to 8 minutes until the filling is just set.

Serve immediately.

A packet of ready rolled puff pastry provides crispy bases for these pizzas and the topping can be prepared while the pastry is cooking. They are light stylish and delicious. The onion pepper and tomatoes should all be cut into 6mm dice.

Serves 4

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