Roasted pepper and pine nut pissaladière

This classic Provençal ‘pizza’ is topped with a Mediterranean-inspired combination of roasted peppers, lemon thyme, black olives and toasted pine nuts. For a speedy alternative, you could use roasted peppers from a jar or, for pescatarians, the anchovy variation on the next page with a sheet of puff pastry as a base – either way, it is delicious served simply with a tomato and basil salad.