Ingredients
· 2 sheets frozen puff pastry, thawed
· 1 large egg
· 1 can whole peeled tomatoes, drained
· 2 teaspoons extra-virgin olive oil
· 1 clove garlic
· 1 pinch sea salt
· 170g mozzarella cheese, chopped
· ¼ cup shredded Parmigiano-Reggiano cheese
· 10 basil leaves, torn

Method
Preheat the oven to 220°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. Pierce puff pastry all over with a fork. Beat egg with one tablespoon water in a small dish; brush pastry all over with egg wash. Bake in the preheated oven for 10 minutes.
Meanwhile, pulse tomatoes, half teaspoon of the olive oil, garlic and a pinch of salt together in a food processor until pureed.
Carefully press pastry crusts down to deflate them. Spread half the tomato sauce evenly within about an inch of edges of each crust; drizzle with remaining olive oil. Top evenly with mozzarella cheese and Parmigiano-Reggiano cheese. Bake until cheese is melted and crust edges are golden. Remove from the oven and scatter basil leaves over the top. Slice and serve hot.