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Ingredients

  • 320g sheet ready-rolled light puff pastry
  • 6 tbsp tomato purée
  • 1 tbsp tomato ketchup
  • 1 tsp dried oregano
  • 75g mozzarella or cheddar

For the topping

  • sweetcorn, olives, peppers, red onion, cherry tomatoes, spinach, basil

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Unroll the pastry, cut into six squares and arrange over two baking trays lined with baking parchment. Use a cutlery knife to score a 1cm border around the edge of each pastry square. Bake for 15 mins, until puffed up but not cooked through.

  • STEP 2

    While the pastry cooks, make the sauce and prepare your toppings. Mix the tomato purée, tomato ketchup, oregano and 1 tbsp water. Grate the cheese and chop any veg or herbs you want to put on top into small pieces. Set aside.

  • STEP 3

    Remove the pastry from the oven and squash down the middles with the back of a spoon. Divide the sauce between the pastry squares and spread it out to the puffed-up edges. Sprinkle with the cheese, then add your toppings. Bake for another 5-8 mins and serve.

Recipe from Good Food magazine, July 2020

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