Ingredients
1 sheet of puff pastry, thawed
3 tbsp of Beerenberg Tomato Sauce
1 punnet of cherry tomatoes, halved
150g grated mozzarella
Chopped basil, for garnishing
Directions
Preheat oven to 200°C and line a baking tray with baking paper.
Spread a generous layer of Beerenberg Tomato Sauce over the puff pastry.
Top with mozzarella and cherry tomatoes.
Bake for 20–25 minutes, or until golden and puffed.
Sprinkle with freshly chopped basil and a pinch of salt before serving.
