Put the red pepper in a bowl, cover with boiling water and leave to soak for 5 mins. Pop the mozzarella and sweetcorn in a sieve to drain. Preheat the grill to high.
Mix the passata with the herbs in a small bowl, then spread all over the flatbreads.
Drain the peppers and tear the mozzarella into small pieces (or coarsely grate). Top the flatbreads with the chicken, sweetcorn and peppers before finishing with the mozzarella.
Transfer to a lined baking tray and place under the grill for 6-8 mins until golden and the cheese is bubbling.
Cook's tip
These are the perfect vessels for any leftovers you have in the fridge – make it veggie by adding seasonal mushrooms or other favourite veg.
Leftover tip
Keep tomato purée in the fridge for enriching tomatoey or stock-based sauces with a little squirt. Reheat leftover pizzas well-wrapped in foil to prevent the bases drying out too much and becoming too hard for little mouths.
