Preheat and Prepare: First things first, preheat your oven to 200°C (180°C fan) and line a large baking tray with baking parchment.

Prepare the Pastry: Carefully unroll your chilled puff pastry sheet onto the prepared baking tray. Using a sharp knife, lightly score a 2cm border around the entire edge of the pastry. Be careful not to cut all the way through. This border is what will puff up spectacularly in the oven.

Prick the Base: Gently prick the area inside the border all over with a fork. This step, known as 'docking', helps prevent the base from puffing up too much, ensuring it stays relatively flat and crisp.

Mix the Sauce: In a small bowl, combine the tomato passata, dried oregano, garlic powder, salt, and pepper. Mix well until everything is evenly incorporated.

Assemble the Pizza: Spread the tomato sauce evenly over the pastry base, staying within the scored border. What works best for me is using the back of a spoon to get a nice, even layer.

Add the Toppings: Sprinkle the grated mozzarella and cheddar cheese over the sauce, followed by the mini pepperoni slices or any other toppings you're using.

Egg Wash the Border: Brush the 2cm border with the beaten egg. This is the secret to getting that deep, golden-brown, and glossy finish you see in bakeries. Don't skip it!

Bake to Perfection: Place the tray in the preheated oven and bake for 15-20 minutes, or until the pastry border is deeply golden and puffed up, and the cheese is melted and bubbling.

Garnish and Serve: Remove from the oven and let it cool on the tray for a couple of minutes. Drizzle with a little extra virgin olive oil, scatter over the fresh basil leaves, then slice into squares and serve warm.