1 x 375g packet ready rolled puff pastry<br />
2 tbsp red pesto<br />
2 tbsp passata<br />
2 tbsp sweetcorn<br />
2 tbsp fresh basil, chopped<br />
100g cherry tomatoes, sliced<br />
100g Mozzarella, sliced<br />
50g Cheddar cheese, grated<ol>
<li>Pre heat the oven to 220C / 425F.</li>
<li>Line a baking sheet with non-stick paper.</li>
<li>Roll out the pastry on a board so it is around 2mm thick. Cut out 6 rounds using a 120cm round cutter.</li>
<li>Arrange on the lined baking sheet. Prick the bases with a fork.</li>
<li>Mix the passata and pesto together and spread over the bases leaving a border around the edges.</li>
<li>Top with sweetcorn, basil and tomatoes and sprinkle over the cheeses.</li>
<li>Bake for about 15 to 20 minutes on a lined baking sheet until golden brown and crisp. Remove from the oven and serve – yum!</li>
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Puff Pastry Pizzas
In need of an after-school snack? These pizzas are a great way to curb their hunger whilst waiting for the main event.
