1. Pre-heat oven to 425. 2. Roll out (or open out) the pastry to give you 4 rectangles about 8" x 4". 3. Place on a large baking sheet. 4. Using a small sharp knife, score a half-inch border round the edge of each rectangle, but don't cut right through. 5. Spread the pesto or olive paste over the pastry ensuring it stays within the border. 6. Roughly slice or quarter the tomatoes on top. 7. Top with the Mozarella. 8. Season well and bake for 15 minutes until puffed and golden. 9. Serve with salad leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
