Ingredients

• 2 sheetss frozen puff pastry , thawed
• 1 large egg
• 1 tablespoon water
• 1 , 14.5 ounce can
• 2 teaspoons extra-virgin olive oil , divided
• 1 clove garlic
• 1 pinch sea salt
• 6 ounces fresh mozzarella cheese , chopped
• 0.25 cups shredded Parmigiano-Reggiano cheese
• 10 basils leaves , torn

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spread each sheet of puff pastry onto a piece of lightly floured parchment paper. Use a rolling pin to roll pastry into even rectangles. Lift pastry (with parchment paper) onto baking sheets.
2. 2 Pierce puff pastry all over with a fork. Beat egg with water in a small dish; brush pastry all over with egg wash.
3. 3 Bake in the preheated oven for 10 minutes.
4. 4 Meanwhile, pulse tomatoes, 1/2 teaspoon of the olive oil, garlic, and a pinch of salt together in a food processor until pureed.
5. 5 Carefully press pastry crusts down to deflate them. Spread half the tomato sauce evenly to within about an inch of edges of each crust; drizzle with remaining olive oil. Top evenly with mozzarella cheese and Parmigiano-Reggiano cheese.
6. 6 Bake until cheese is melted and crust edges are golden, about 5 minutes more. Remove from the oven and scatter basil leaves over the top. Slice and serve hot.

Nutrition per serving