Puff pastry pizzas

Have fun preparing these puff pastry pizzas with kids. Chop up any veg you have into small pieces and let everyone choose their own toppings

Prep:20 mins
Cook:25 mins

Easy

Nutrition per serving

kcal 357
fat 18g
saturates 10g
carbs 38g
sugars 7g
fibre 3g
protein 10g
salt 0.9g

Ingredients

320g sheet ready-rolled light puff pastry
6 tbsp tomato purée
1 tbsp tomato ketchup
1 tsp dried oregano
75g mozzarella or cheddar
sweetcorn, olives, peppers, red onion, cherry tomatoes, spinach, basil

Method

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.
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.
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.

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