Puff pastry pizzas

Lunch with 6 ingredients.

Total time: 55 minutes

Ingredients

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

Method

1. Heat the oven to 200C/180C fan/gas 6, or if using an air-fryer, heat it to 180C for 4 mins. 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 in the oven for 15 mins, until puffed up but not cooked through. Or, if using an air-fryer, bake the batch for 8 mins. You might need to do this in two batches.
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.
3. Remove the pastry from the oven or air-fryer 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 in the oven or 5 mins in the air-fryer and serve.