2 large home made or ready made pizza bases (or 4 small)
500g (1 lb) plum tomatoes
1 onion, peeled and sliced
1 bunch watercress, finely chopped
100g (4oz) ricotta cheese
100g (4oz) mozzarella
1 tbsp fresh green peppercorns
sprigs of basil
100g (4oz) cherry tomatoes, halved
Pre-heat the oven to 220 degrees C/ Mark 7.
Slice the plum tomatoes and cover the bases with them.
Gently fry the onions and sprinkle over the tomatoes with the watercress.
Spoon the ricotta on top.
Add the peppercorns, then the mozzarella and the cherry tomatoes.
Bake in the hot oven for 20-25 minutes.
Garnish with basil and serve immediately.