Recipe Card

Four Seasons Pizza Tart


  • 1 x 320g ready-rolled sheet Jus-Rol Puff Pastry
  • 4 tbsp tomato purée 
  • 1 tbsp olive oil
  • 2 tsp dried oregano
  • Your favourite pizza toppings such as parma ham, olives, chilli, rocket, basil etc
  • 100g grated mozzarella
  • Basil, to serve

Equipment required

  • Sharp knife
  • Big baking tray


  1. Preheat the oven to 200°C (180°C fan oven) Gas Mark 6. 
  2. Unroll the pastry on top of a baking sheet, and slice a 1cm ribbon of pastry from one end, and one side. Score a 1cm border around the new pastry edges, then prick all over the middle with a fork. Mash together the tomato purée, olive oil, dried oregano and 1 tbsp water with some pepper, then spread over the inside of the border. Use the two strips of pastry you cut off to make a cross that sits across the middle of the pastry. Bake for 10 minutes.
  3. Scatter each quarter with different pizza toppings – or get your family to each make their own quarter using their favourite flavours. 
  4. Sprinkle mozzarella all over the top, then bake for a further 15 minutes until the pastry is golden and crisp. Serve straightaway, scattering some basil leaves over the Parma ham, if using.

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