Heat the oven to 200C/180C fan/gas 6, or if using an air-fryer, heat it to 180C for 4 mins. Unroll the pastry, cut into six squares and arrange over two baking trays lined with baking parchment. Use a cutlery knife to score a 1cm border around the edge of each pastry square. Bake in the oven for 15 mins, until puffed up but not cooked through. Or, if using an air-fryer, bake the batch for 8 mins. You might need to do this in two batches.

While the pastry cooks, make the sauce and prepare your toppings. Mix the tomato purée, tomato ketchup, oregano and 1 tbsp water. Grate the cheese and chop any veg or herbs you want to put on top into small pieces. Set aside.

Remove the pastry from the oven or air-fryer and squash down the middles with the back of a spoon. Divide the sauce between the pastry squares and spread it out to the puffed-up edges. Sprinkle with the cheese, then add your toppings. Bake for another 5-8 mins in the oven or 5 mins in the air-fryer and serve.