1. Heat your oven to 220C/Gas Mark 7. Brush 2 baking trays with a little olive oil to help the pizza to crisp up on the bottom and to avoid it sticking.
2. Divide your block of puff pastry into 2 pieces and roll out each one on a floured surface until your have two equally shaped rounds or rectangles. Place on your baking trays and prick the surfaces with a fork a few times.
3. Divide the rest of the ingredients between the two starting with spreading a tablespoon of tomato puree over each base (leaving a 2cm edge of pastry). Arrange the onion, red pepper, salami and olives so it’s evenly spread across each base, sprinkle the mozzarella and finally, distribute a few dollops of ricotta over the top.
4. Cook for 15-20 minutes or until the pastry is crisp and golden and the cheese is bubbling.
Spruce it Up
A sprinkling of fresh basil leaves, a pinch of dried chilli flakes and couple of anchovies… Add whatever you have lying around to the top of your pizza. Whether you want a vegetarian option, a meat feast or a little summer dinner you can customise it to suit your tastes and what’s filling your cupboards at the moment. Oh… And no one would blame you if you opted for simplicity with just a tomato base and plenty of mozzarella cheese.