Preheat the oven to 180°C (Gas mark 4/350°F).

Place the six empty tortilla shells on a baking tray.

Divide the tomato purée between the 6 shells, then using the back of a spoon, spread it around inside the bottom of each shell.

Prepare the vegetables - drain the sweetcorn, de-seed and finely chop the pepper, peel and finely chop the red onion.

Scatter the sweetcorn, red pepper and red onion into the tortilla shells, dividing them between all six.

Grate the cheese and scatter over the top of the vegetables in each tortilla.

Bake the tortilla pizzas in the preheated oven for 8-10 minutes, until the cheese is melted and bubbling.

Remove from the oven and leave to cool for a few minutes.

Whilst the pizza boats are cooling, make the ham sails ready to decorate them.

Take a circle of ham and gently concertina fold it into 3. Push a skewer through the folded ham, then repeat with a second circle of ham on the same skewer. Once on the skewer, gently pull the ham slices apart again to form the sails.

When ready to serve,  pop the pizza boats onto a plate and push a ham sail into the top of each one.

Serve immediately and enjoy!