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