Swap the ham
for a 280g jar
well, scatter over
along with the
other toppings and
bake as before.
Heat oven to 220C/200C fan/gas 7.
Unroll the pastry onto a baking sheet
and score a border 1cm from the edge.
Prick inside the border with a fork and
spread with the sundried tomato paste.
Bake for 12-15 mins.
Squash down the puffed-up pastry
inside the scored rim, then top with the
ham, cheese, peppers and olives. Sprinkle
with oregano and bake for 10-12 mins
more until the base is nice and crisp.
Scatter with rocket leaves and serve.