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Heat oven to 425 degrees.
Place pastry on cookie sheet covered with parchment or a silpat.
Fold edges up to form a rim. Poke over the crust bottom with a fork.
Brush with beaten egg.
Spread with pesto.
Sprinkle with Parmesan cheese.
Bake for 10-12 minutes or until golden brown. Put on a cooling rack.
Place sliced tomatoes on several layers of paper towels. Sprinkle with salt and pepper. Allow to sit for about 20 minutes and then blot with a towel to absorb moisture
Sprinkle pastry with mozzarella cheese and place tomatoes on top, overlapping them.
Drizzle with olive oil and garlic.
Sprinkle with additional Parmesan cheese.
Bake for another 8-10 minutes until golden brown. Cool on a wire rack. Serve warm or at room temperature