|
1 x 318 g pack of puff pastry rounds
6 tbsp tomato pizza topping or passata
1 x 340 g can Green Giant Sweetcorn, drained
150 g (5 oz) sliced pepperoni
1 large handful cherry tomatoes, halved
1 x 125 g packs mozzarella cheese, drained and diced
Preheat oven to 220 C, 425 F or gas mark 7.
Place pastry rounds on baking trays. Using a sharp knife, score a narrow border around the edge of each pastry circle so the outer edge will rise during cooking. Lightly prick within scored line with a fork and spread with sauce. Scatter over sweetcorn, pepperoni, tomatoes and cheese. Bake for 12 to 15 minutes, or until pastry has risen and is crisp.
Back to Recipes archive
|