Line a baking tray with baking paper.
Using a circle cutter or small mug, stamp out circles of the pastry (you should get 6-7 out of one sheet) and place these on the baking tray.
Spread some tomato purée over each circle, then add your toppings, leaving the edges clear.
Roll out the leftover pastry into 1 cm thick strips and put them over the pizzas to create mummy like patterns, overlapping the circles.
Using the cutter/mug again, cut off any excess pastry, then push the edges down to stick the strips to the pastry circles. Rest the tray in the fridge for 10 minutes or until you’re ready to bake the pizzas.
Preheat the oven to 200°C.
Take the tray out of the fridge and bake in the oven for 12- 15 minutes until cooked through and golden.
Remove the tray from the oven and leave the pizzas to cool for a few minutes while you create some eyes using olives, cheese, spring onion, red pepper or sweetcorn.
Push two eyes onto each mummy pizza bites then cool them completely on a wire rack or serve them immediately.