1 Preheat the oven to 190°C.
2 Unroll the puff pastry and cut into four equal rectangles. Score a 1cm border around the edge. Prick the centre of the pastry all over with a fork, place on a baking sheet and bake in the oven for 10 minutes.
3 Spread the pesto over the centre of the pastry, top with the chopped Slow Roasted Tomatoes and then the halved Piccolo tomatoes and finally the mozzarella.
4 Season with salt and pepper and drizzle with olive oil. Return to the oven for 10 minutes.
5 Serve with a few fresh basil leaves on top.
Recipe courtesy of Isle of Wight Tomatos