Puff pastry pizzas
- Preparation and cooking time
- Serves 4 (or 3 adults and 2 children
- 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
- 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.