any other toppings of choice (e.g. smoked sausage, ham, sweetcorn, peppers, tomatoes, chicken, onion)
Preheat oven to 200oC / 180oC fan / gas mark 5.
Cut the pastry sheets in half down the middle, to create two smaller bases from each. If using puff pastry, prick the centre with a fork, to prevent it puffing up excessively during cooking (edges can be left). Place on baking trays.
To make the sauce, fry the onion and garlic in oil until soft. Add the tins of tomatoes and a squeeze of tomato puree and a tablespoon of chopped fresh oregano and basil (or dried if using). Bring to a simmer and leave to cook for 25-30 minutes until thickened, stirring occassionally.
Leave sauce to cool slightly, then spread over pastry sheet bases.
Top bases with smoked salmon and any other toppings you choose and then sprinkle with cheese.
Place in oven and cook for 20-25 minutes, until cheese is melted and pastry is golden and crisp.