Preheat the oven to 220C. Break the garlic into cloves, discarding the outer papery layers. Toss in 15ml/1 tbsp of the olive oil.

Place the peppers skin-side up on a baking sheet and grill, turning them until the skins are evenly charred. Place in a covered bowl for 10 minutes, then peel off the skins. Cut the flesh into strips.

Make a slash in the skin of each tomato, then put them in a bowl and pour over boiling water. Leave for 30 seconds, then plunge into cold water. Peel, seed and roughly chop the flesh.

Divide the pizza dough into four pieces and roll out each one on a lightly floured surface to an equal-sized circle of about 13cm/5 in diameter.

Place the dough circles well apart on two greased baking sheets, then push up the dough edges to form a thin rim around the edges of the sheets.

Brush the dough circles with half the remaining oil and scatter over the chopped tomatoes. Top with the peppers, crumbles feta cheese and garlic cloves. Drizzle over the remaining oil and season to taste with pepper.