Step 1

Preheat the oven to 400°F or 200ºC.

Step 2

Place the pastry in a bowl and pour over the melted butter. Use your hands to separate the strands and distribute the butter evenly among them.

Step 3

Pack half the buttery pastry into the base of an 8-inch (20-cm) round ovenproof pan, making sure some of the pastry rises up the sides. Press gently down all over with the base of a glass to ensure the pastry is packed down tightly.

Step 4

In a separate mixing bowl, combine the mozzarella and ricotta. Spread the cheese mixture over the pastry in the pan and cover with the remaining pastry. Pack down again with the base of a glass.

Step 5

Place the pan in the oven and bake for 25 minutes until crisp and golden.

Step 6

While the pastry is baking, make the syrup. Put the sugar into a saucepan with the lemon zest and juice and ½ cup (4 fl oz. or 120 ml) of water. Bring to the boil, then simmer for 8–10 minutes until the mixture reaches a syrupy consistency.

Step 7

Pour the syrup over the pastry as soon as it comes out of the oven, then allow to rest in the pan for 5 minutes before turning out on to a plate.

Step 8

Top with the chopped pistachios and rose petals, and cut into 4 slices to serve.