Kevin Dundon makes this twist on the traditional pizza. Kevin says: "You will never again return to the freezer after this! Vary your fillings as much as you like".


  • 1 tin chopped tomatoes
  • 1 yellow peppers (sliced into thin slices)
  • 2 thinly sliced tomatoes
  • 2 - 4 mushrooms (sliced)
  • 1/2 an onion (thinly sliced)
  • sweetcorn
  • pineapple (optional)
  • 200 g chorizo (sliced)
  • 250 g goats cheese (or mozzarella, cheddar, gubben, ardrahan, st killian brie)
  • sprig fresh mint
  • salt & pepper to season
  • 1 sheet pre-made puff pastry


  • Preheat the oven to 180C (350F/Gas Mark 4).
  • Transfer the dough to the work surface and roll it out to fit your baking tray. Make sure the dough is rolled thinly. Place it on the tray and leaving ½” from the pastry edge, spread the tinned tomatoes as your base, add some chopped fresh tomatoes. Layer your toppings on top and finish with a layer of cheese.
  • Transfer to the oven and bake for a further 15-20 minutes until the cheese is bubbling and everything is well cooked through.
  • Sprinkle with some fresh mint before serving.

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