Friday Night Puff Pastry Pizza

Preheat the oven to 180°C/gas mark 4

Heat the passata in a saucepan and simmer until thickened and reduced by half. Season to taste with salt and pepper, and leave to cool

Cut sheet of pastry in half (so that you have two rectangles) and use a knife to score a border around each piece, about 1cm from the edge

Transfer the pastry sheets to lined baking trays and spread 2 tablespoons of the tomato sauce over each base and sprinkle over some of the grated mozzarella

For the margherita topping, arrange the tomato slices over one of the bases

For the veggie pizza, take the second base and scatter the sliced pepper, courgette, mushrooms and tomatoes

For the cured meat pizza, arrange slices of the chorizo, salami and olives over the third base

Leave the fourth base with just the sauce and mozzarella, as the toppings will be added after it is baked

Cook for 30 – 35 minutes until the bases are golden and crisp

Top the plain fourth pizza with rocket leaves, slices of the Parma ham and parmesan shavings

Scatter some fresh basil leaves over the margherita pizza and drizzle them all with a little olive oil to serve