1 x Ready Rolled Puff Pastry (you can make your own but it’s much quicker and easier to use ready rolled)
3 x tbsp pesto (red or green)
1 x large whole vine tomato sliced into thin slices
150-200g mozzarella cheese sliced into thin slices
2-3 Fragata Caperberries sliced into halves
1 beaten egg to glaze
A few leaves of basil to garnish
Unroll the puff pastry sheet onto a baking tray. Spread the pesto evenly leaving a border for the pastry to rise. Brush border with beaten egg..
Slice tomatoes and mozzarella into thin slices and place evenly onto the pastry making sure you have good coverage, avoiding the pastry border..
Slice Caperberries in half and scatter.
Bake for 20 mins at 200 degrees or gas mark 7 until borders have risen and golden..
Scatter with torn Basil to garnish and serve.