Roll out or press the dough, using a rolling pin or your hands, on a lightly floured work surface to fit a 30 x 18 cm/12 x 7 inch greased Swiss roll tin. Place in the tin and push up the edges slightly.

Cover and leave to rise slightly in a warm place for about 10 minutes.

Heat the oil in a large frying pan (skillet). Add the (bell) peppers, onion and garlic, and fry gently for 5 minutes until they have softened but not browned. Leave to cool.

Spread the tomato sauce over the base of the pizza almost to the edge.

Sprinkle over the raisins and top with the cooled (bell) pepper mixture. Add the pine kernels (nuts) and thyme. Drizzle with a little olive oil and season well.

Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edges are crisp and golden. Cut into fingers and serve immediately.