Preheat the oven to gas 6, 200ºC, fan 180ºC. Line a large baking tray with nonstick baking paper. Unfurl the pastry sheet and put it on the tray. Mark a 2cm (1in) border round the edge of the pastry with a small knife. Then prick the space inside the border with a fork to stop it from rising up.
Spread the passata over the base of the pastry, just up to the border, then scatter over the red peppers and capers. Lay over the chorizo slices, crumble over the ricotta. Then scatter over the dried oregano and basil leaves and finish with a few good grinds of black pepper.
Bake in the oven for 20 minutes, or until the sides are puffed up and golden, and the pastry is cooked through.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.