Ingredients:

  • 1 sheet (250g) pre-rolled puff pastry, all-butter variety
  • 1 large egg
  • 1 tbsp water
  • 1/2 cup (120ml) thick pizza sauce or tomato passata
  • 125g fresh mozzarella cheese, sliced and patted dry
  • 1 cup (150g) cherry tomatoes, halved or thinly sliced
  • 1 tsp dried oregano
  • 1/2 cup (15g) fresh basil leaves, torn
  • 1 tbsp extra virgin olive oil
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Lay the puff pastry sheet onto a piece of parchment paper on a large rimmed baking sheet.
  2. Using a sharp paring knife, lightly score a 1-inch (2.5cm) border around the edge, ensuring you do not cut all the way through the pastry. Prick the center area multiple times with a fork.
  3. Whisk the egg and water together to create an egg wash. Brush the egg wash generously over the 1-inch border.
  4. Spread the pizza sauce inside the border. Layer the dried mozzarella slices and cherry tomatoes over the sauce, then sprinkle with dried oregano.
  5. Bake for 15 minutes or until the pastry border is puffed and a deep mahogany gold, and the cheese is bubbly.
  6. Remove from oven and finish with fresh torn basil, a drizzle of extra virgin olive oil, and a pinch of flaky sea salt before slicing.