Ingredients:

  • 1 sheet (250g) pre-rolled puff pastry, chilled
  • 1 large egg
  • 1 tbsp water
  • 1 tsp dried oregano
  • 1.5 cups (170g) low-moisture part-skim mozzarella cheese, shredded
  • 2 large Roma tomatoes, thinly sliced and patted dry
  • 2 tbsp fresh basil, chiffonade
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp flaky sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Unroll the chilled puff pastry onto the parchment paper. If the dough is too soft, refrigerate for 5 minutes to ensure the butter remains cold.
  3. Using a sharp knife, score a 1-inch border around the entire edge of the pastry, making sure not to cut all the way through. This creates the 'frame' that will rise.
  4. Dock the center of the pastry (inside the border) by pricking it several times with a fork to prevent the middle from rising too much.
  5. Whisk the egg and water together to create an egg wash. Brush the 1-inch border generously with the mixture.
  6. Distribute the shredded mozzarella evenly over the docked center area. Layer the dried tomato slices on top of the cheese.
  7. Drizzle the tomatoes with olive oil and sprinkle with dried oregano, flaky sea salt, and black pepper.
  8. Bake for 15 minutes until the pastry border is puffed and a deep mahogany color and the cheese is bubbling.
  9. Remove from oven and garnish with fresh basil ribbons before slicing into 4 portions.