Make up the pizza base mix according to the instructions on the packet. Turn out the dough on a lightly floured surface and knead for 1–2 minutes until smooth. Divide the dough into 4 pieces and knead each a little to form smooth, round balls. Roll each out to a circle about 15 cm (6 inches) across.
Mix together the chicken, cherry tomatoes, salami, parsley and passata and spoon the filling evenly into the centre of the 4 dough circles. Lightly brush the edges of each circle with a little water and then fold one side over to meet the other. Press together to form 4 pasty shapes. Place on a baking sheet and bake at the top of a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes or until pale golden. Serve with a simple green salad dressed with olive oil and balsamic vinegar, if liked.