Preheat oven to 220°C/fan 200°C/gas 7. Half and deseed the peppers. Cut the peppers and mozzarella into even strips. Mix the peppers in a bowl with 2 tablespoons of olive oil, or until coated in a thin layer of oil. Heat a baking sheet and chargrill the pepper strips for 5 -10 minutes, or until tender and blistered.
While the peppers are cooking, make up the pizza base mix as directed on pack. Transfer the peppers to a plate. Blend the pine nuts and crushed garlic clove with the remaining oil and tomato puree. Add the Parmesan cheese and season then blend until smooth. Roll out the pizza dough on a lightly floured baking paper square (30cm x 30 cm) and spread the tomato puree over the base before laying the grilled pepper strips and mozzarella on top.
Bake in the oven for 15 minutes, or until golden brown and cheese has melted. Lay slices of Parma ham on the pizza and top with rocket leaves. Cut into 4-8 slices and serve.
The Colourfultaste campaign is financed with aid from the European Union.