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  • 1 x 375g packet ready rolled puff pastry
  • 2 tbsp red pesto
  • 2 tbsp passata
  • 2 tbsp sweetcorn
  • 2 tbsp fresh basil, chopped
  • 100g cherry tomatoes, sliced
  • 100g Mozzarella, sliced
  • 50g Cheddar cheese, grated


  1. Pre heat the oven to 220C / 425F.
  2. Line a baking sheet with non-stick paper.
  3. Roll out the pastry on a board so it is around 2mm thick. Cut out 6 rounds using a 120cm round cutter.
  4. Arrange on the lined baking sheet. Prick the bases with a fork.
  5. Mix the passata and pesto together and spread over the bases leaving a border around the edges.
  6. Top with sweetcorn, basil and tomatoes and sprinkle over the cheeses.
  7. Bake for about 15 to 20 minutes on a lined baking sheet until golden brown and crisp. Remove from the oven and serve – yum!
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