Instructions: 1 Tablespoon sun dried tomato paste Good pinch crushed chillies 1 pinch sugar Salt and pepper 500 gram ready made puff pastry -

(1lb 20z) 150 gram ball mozzarella cheese - (5z) 40 grams freshly grated Parmesan cheese - (1 1/2oz)

1 Handful black olives

Preheat the oven and two baking sheets to 220 C/425 F/gas mark 7.

Heat 2 tbsp of the oil in a pan, then add the garlic and cook gently for 2 to 3 minutes until softened but not coloured. Chop up the oregano and parsley, but save the basil to use as a garnish. Add the tomatoes, tomato paste chopped herbs, chilli flakes, sugar and seasoning and simmer for about 20 minutes, until nice and thick. Leave to cool a little.

Meanwhile, cut the pastry in half and, on a lightly floured surface, roll out each piece large enough to cut out a 23cm (9 inch) round (use a dinner plate as a guide to cut around). Lightly mark a 2.5cm (1 inch) border around the edge of each pastry round -this will make the crust. Prick the inner circles of the pastry rounds with a fork, then place both rounds on a square of parchment paper and leave to rest in the fridge - for up to 30 minutes if you have time. Spread the inner cirlce of each pastry round with a layer of the tomato topping, and arrange the mozzarella on top. Sprinkle over the Parmesan, basil and olives and drizzle over the remaining oil.

Bake for 15 to 20 minutes until crisp and golden brown. Cut into wedges and serve.

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